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Cherry Almond Bundt Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Cherry Almond Bundt Cake

This recipe makes 16 servings

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Nutritional Info
Per serving: about -
cal 359
pro 6 g
total fat 16 g
sat. fat 8 g
carb 48 g
fibre 2 g
chol 72 mg
sodium 325 mg
% RDI: -
calcium 7
iron 10
vit A 14
vit C 8
folate 15

More great recipes from this menu:

Cherries and almonds are a natural pairing, but you can also try dried cranberries, blueberries or chopped dried apricots.

Ingredients

  • 3/4 cup butter, softened
  • 1-1/4 cups granulated sugar
  • 3 eggs
  • 1 tbsp grated lemon rind
  • 1 tsp almond extract
  • 2-1/4 cups all-purpose flour
  • 3/4 cup ground almonds
  • 2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 1-3/4 cups sour cream
  • 1-1/2 cups dried cherries, halved
  • Almond Icing:
  • 3/4 cup icing sugar
  • 3 tbsp kirsch or milk
  • Dash almond extract

Preparation

Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each; beat in lemon rind and almond extract. In separate bowl, whisk together flour, ground almonds, baking powder, baking soda and salt ; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in cherries. Scrape into prepared pan; tap pan on counter and smooth top.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)

Almond Icing: In small bowl, whisk together icing sugar, kirsch and almond extract; brush over cake.

Source : Holiday Best: 2005

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