Cherry Almond Bundt Cake Recipe
Ingredients
| Red Candied Cherries - 2 cups, halved | ||
| Almonds | 1/2 Cup (16 tbs), slivered | |
| All-Purpose Flour - 1/2 cup | ||
| Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Almond extract | 1 Teaspoon | |
| Eggs | 4 | |
| All-Purpose Flour - 1 1/2 cups | ||
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1/3 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 300°F.
2) Grease and flour a 12-cup Bundt Pan.
MAKING
3) In a bowl, mix together cherries, almonds and 1/2 cup flour. Mix well to coat all the nuts and fruits. Keep aside.
4) In another bowl, add margarine, sugar, vanilla and almond extracts and whio together until light and creamy.
5) Beat in the eggs, one at a time.
6) Sieve together flour, baking powder and salt and combine well.
7) Add the flour mixture and milk little by little into the creamy batter.
8) Fold in the flour-coated nuts and fruits. Mix well.
9) Pour the cake batter into bundt pan and bake for about 55 minutes or until the cake is done.
10) Let the cake cool for about 10 minutes before unmoulding.
11) After the cake has cooled down, wrap it well in aluminium foil and store in a cool place for a couple of days.
SERVING
12) Dust icing sugar on the cherry almond bundt cake.
13) Slice and garnish with a cherry on top.
1) Preheat the oven to 300°F.
2) Grease and flour a 12-cup Bundt Pan.
MAKING
3) In a bowl, mix together cherries, almonds and 1/2 cup flour. Mix well to coat all the nuts and fruits. Keep aside.
4) In another bowl, add margarine, sugar, vanilla and almond extracts and whio together until light and creamy.
5) Beat in the eggs, one at a time.
6) Sieve together flour, baking powder and salt and combine well.
7) Add the flour mixture and milk little by little into the creamy batter.
8) Fold in the flour-coated nuts and fruits. Mix well.
9) Pour the cake batter into bundt pan and bake for about 55 minutes or until the cake is done.
10) Let the cake cool for about 10 minutes before unmoulding.
11) After the cake has cooled down, wrap it well in aluminium foil and store in a cool place for a couple of days.
SERVING
12) Dust icing sugar on the cherry almond bundt cake.
13) Slice and garnish with a cherry on top.
Chef
