by Laura Qusen
Yet another of my mother’s delicious recipes, this cherry almond butter cake is a definite crowd pleaser. It is very buttery and moist, with the perfect amount of sweetness. Equally great as a dessert or a quick breakfast treat. My mother has baked this cake every December for as long as I can remember and it is a part of our family holiday traditions.
Christmas would simply not be the same without it.
Cherry Almond Butter Cake
1 cup butter, softened
1 cup sugar
3 cups all-purpose flour sifted with 2 ½ tsp baking powder
¾ cup milk
1 tsp almond extract
1 jar of maraschino cherries
1 package of sliced almonds
Grease and flour bundt tin. Preheat oven to 350 degrees.
Strain the maraschino cherries well and set aside.
Cream the butter and sugar with a wooden spoon until light and fluffy.
Add the beaten eggs a little bit at a time, beating the batter well after each addition.
Sift the flour and baking powder together.
Fold in gently, small portions at a time and alternate with the milk.
Add the almond extract and mix well.
Add the maraschino cherries and almonds.
Fold gently so as not to spread the red colour of the cherries into the cake batter (unless of course you want the cake to be pink!)
Pour the batter into the bundt tin and smooth the top.
Bake for 50 – 60 minutes.
Allow to cool on a cooling rack for a few hours.
Once the cake is completely cooled, place on a decorative cake dish and sift icing sugar on top of the cake.