Cherries and almonds are a natural pairing, but you can also try dried cranberries, blueberries or chopped dried apricots.
- Portion size 16 servings
- Credits : Holiday Best: 2005
Ingredients
Almond Icing:
Method
Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each; beat in lemon rind and almond extract. In separate bowl, whisk together flour, ground almonds, baking powder, baking soda and salt ; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in cherries. Scrape into prepared pan; tap pan on counter and smooth top.
Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)
Almond Icing: In small bowl, whisk together icing sugar, kirsch and almond extract; brush over cake.
Nutritional facts <b>Per serving:</b> about
- Sodium 325 mg
- Protein 6 g
- Calories 359.0
- Total fat 16 g
- Cholesterol 72 mg
- Saturated fat 8 g
- Total carbohydrate 48 g
%RDI
- Iron 10.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 14.0
- Vitamin C 8.0
