Plumping cherries in brandy not only softens but also infuses them with flavour.
- Portion size 60 servings
- Credits : Holiday Celebrations: 2007
MethodLine 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
In small saucepan, bring brandy to boil; stir in cherries. Let cool.
Meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla and almond extract. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture just until combined. Stir in almonds and cherry mixture. Scrape into prepared pan, smoothing top.
Bake in centre of 325°F (160°C) oven until tester inserted in centre comes out clean, about 45 minutes.
Glaze: In small bowl, whisk sugar with brandy; brush over bars. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days or overwrap in heavy-duty foil and freeze for up to 1 month.) Cut into bars.
Nutritional facts Per bar: about
- Sodium 47 mg
- Protein 1 g
- Calories 101.0
- Total fat 4 g
- Cholesterol 21 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 3.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 4.0