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Ingredients
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- 1 (16 oz) jar maraschino cherries
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ 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
- ½ cup whole milk
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 2 tablespoons reserved cherry juice
Instructions
- Remove and chop cherries, reserving the juice.
- Preheat oven to 350°F (175°C) and prepare bundt pan.
- Mix dry ingredients: flour, baking powder, and salt.
- Cream together butter, almond paste, and sugar until fluffy.
- Add eggs one at a time, mixing well. Stir in extracts.
- Alternate adding dry ingredients with milk and cherry juice.
- Fold in chopped cherries and pour batter into bundt pan.
- Bake for 60 to 70 minutes until a toothpick comes out clean.
- Cool in the pan for 20 minutes, then invert onto a wire rack.
- Prepare glaze with powdered sugar, almond extract, and cherry juice.
- Drizzle glaze over cool cake and serve.
Notes
Ensure all ingredients are at room temperature for a smooth batter.
Do not overmix after adding the flour to maintain cake tenderness.
Check for doneness with a toothpick to avoid under or overbaking.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg