Cherry Almond Bundt Cake
Cherries and almonds are a natural pairing, but you can also try dried cranberries, blueberries or chopped dried apricots.
Servings: 16
Ingredients:
| 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% |
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3/4 cup (175 mL) butter, softened
1-1/4 cups (300 mL) granulated sugar
3 eggs
1 tbsp (15 mL) grated lemon rind
1 tsp (5 mL) almond extract
2-1/4 cups (550 mL) all-purpose flour
3/4 cup (175 mL) ground almonds
2 tsp (10 mL) baking powder
1-1/2 tsp (7 mL) baking soda
1/2 tsp (2 mL) salt
1-3/4 cups (425 mL) sour cream
1-1/2 cups (375 mL) dried cherries, halved
Almond Icing:
3/4 cup (175 mL) icing sugar
3 tbsp (50 mL) 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 sa< 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.
Additional Information
Source
Holiday Best: 2005
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