Cherry Almond Bundt Cake
This recipe makes 16 servings
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 |
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









