Cherry Almond Cake Recipe - Allrecipes.com

Cherry Almond Cake

Recipe by  

"This is great for the holidays."

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Ingredients Edit and Save

Original recipe makes 1 bundt cake Change Servings
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Directions

  1. Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
  2. In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.
  3. Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.
  4. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.
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Reviews More Reviews

Dec 30, 2011

This cake turns out great. We baked this to use as our wedding cake. We did quarter the cherries instead of halving them though.

 
Dec 26, 2005

I have had this cake just about every Christmas for the last 25 years, while growing up and have made it myself for the last 10. It is excellent.

 

6 Ratings

Jun 11, 2006

It had a great taste, but was VERY dry. More than likey, I did something wrong. I might try it one more time. Thanks for the post though!! :)

 
Mar 06, 2013

I used marichino cherries and cut in quarters. I have made it several times and it is always a hit. People have even asked me to make it for family gatherings.

 
Dec 28, 2010

Delicious! I substituted dried cherries for the candied cherries. I plumped them in hot water for 30 minutes or so before adding them. This cake is perfect, moist and lovely.

 

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Nutrition

  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 56.7 g
  • 18%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 332 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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