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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 15 |
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This recipe uses dried cherries, which adds lots of chewy flavor, while almond paste guarantees a moist cake. You can use amaretto in place of the orange juice in both the batter and glaze.Myrna Tycholaz, Winnipeg, Manitoba Ingredients:
1 cup dried cherries |
1/4 cup orange juice |
1-1/4 cups butter, softened |
1/2 cup (4 ounces) almond paste |
2-1/2 cups sugar |
6 eggs |
1/2 teaspoon almond extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
glaze: |
1-1/2 cups confectioners' sugar |
2 to 3 tablespoons orange juice |
Directions:
1. In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature.
2. In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture.
3. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4. Combine glaze ingredients; drizzle over warm cake. Cool completely. Yield: 15 servings.
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