Cherry Almond Cake3 Reviews
“This is great for the holidays. Originally submitted to CakeRecipe.com.” - by Carol
Original recipe yields 1 bundt cake
- Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
- In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.
- Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.
Amount Per Serving (16 total)
- 318 cal
- 14.7 g
- 42.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This is a really yummy cake..Hubby loved it..I would say it was more an adult cake than for kids..Perfect for festive gatherings...." See more"
"This is a delicious butter pound cake with candied cherries and almonds. Like all pound cakes, it tastes better the next day. I used half green cherries and half red cherries which really gave it a "..." See moreChristmasey" look. Hubby took it to work and said the hurdle was getting people to try it because they all suspected it was a fruitcake! I'd rename this "Christmas Poundcake" because that describes it perfectly. Yum!!"
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