Author: Mrs. Butterfingers
Prep time: 20 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 50 mins
This recipe for Cherry Almond Cake is literally bursting with big, bright cherries.
  • ½ cup blanched almonds coarsely chopped
  • 1½ cups glace or well-drained maraschino cherries
  • 2½ cups All purpose flour (set ½ cup aside for cherries and almonds)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup butter
  • ½ cup shortening such as Crisco
  • 1¼ cups sugar
  • 1 tsp vanilla
  • 1 tsp. almond extract
  • 1½ tbs. lemon juice
  • 4 eggs
  • ¼ cup milk
  • Preheat your to 300°F. (slow)
  1. Preheat your to 300°F. (slow)
  2. GREASE and line a 9 or 9½ inch spring form pan with two layers of parchment paper. Grease again.
  3. CHOP about ¾ cup of the cherries in half. Combine all the cherries and the chopped almonds in a medium sized bowl.
  4. ADD the ½ cup flour you set aside and mix well.
  5. COMBINE the remaining 2 cups of flour, add baking powder and salt and stir thoroughly.
  6. CREAM butter and margarine until fluffy.
  7. Gradually add sugar mixing until creamy. Add flavourings.
  8. Add the eggs, one at a time, beating well after each addition. Blend in milk.
  9. MIX IN all the dry ingredients until completely blended. Don't over mix.
  10. BAKE in 300°F (slow) oven for 1 to 1½ hours or until pick inserted in center comes out clean.
  11. Allow to stand in the tin for five minutes. Turn out on a wire rack and cool thoroughly before storing. You can sift a little icing sugar over the top of this delicious old fashioned cake.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=1896