Cherry Almond Cake

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"Cherries and almonds work well together in this cake recipe that is great for holiday baking."
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servings 424 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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

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.

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!! :)

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.

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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