Cherry Almond Bundt Cake Cherry Almond Bundt Cake

Author: Canadian Living

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

  • Portion size 16 servings
  • Credits : Holiday Best: 2005


Almond Icing:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 325 mg
  • Protein 6 g
  • Calories 359.0
  • Total fat 16 g
  • Cholesterol 72 mg
  • Saturated fat 8 g
  • Total carbohydrate 48 g


  • Iron 10.0
  • Folate 15.0
  • Calcium 7.0
  • Vitamin A 14.0
  • Vitamin C 8.0
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Baking & Desserts

Cherry Almond Bundt Cake