This month has been quite stressful. Between work and a few personal agreements I have been running around like crazy. Baking has been a great stress reliever for me.
I was going through my my list of desserts that I want to bake. If you have been following the blog then you know that I love cherries and Almonds. This one was a no brainer. The cake was moist and sweet. The icing was the perfect complement to the cake.
I am sure you could substitute the maraschino cherries for fresh ones. It would make the cake less sweet but still very delicious.
Cherry Almond Bundt Cake
16 oz jar maraschino cherries
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
4 oz almond paste
2 cups granulated sugar
4 large eggs
2 teaspoons almond extract
2 teaspoons vanilla extract
1/2 cup milk
1 cup powdered sugar
1/2 teaspoon almond extract
2 tablespoons (leftover) cherry juice
Remove cherries from juice, saving the juice for later use in this recipe, and chop cherries. Set aside.
Preheat oven to 350°F. Spray a 10 inch bundt pan with baker's joy or butter and flour it. Set aside.
Mix together the flour, baking powder, and salt. Set aside.
In stand mixer, cream together the butter, almond paste and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
Beat in the flour mixture alternately with milk and 1/2 cup cherry juice that you saved from earlier, mixing until combined. Fold in chopped cherries. Pour batter into pan.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes and invert on a wire rack. Allow to cool another 10 minutes.
For glaze: Whisk together powdered sugar, almond extract and cherry juice until smooth. If too thick, add more cherry juice as needed. Drizzle on top of the cake and serve!