OLD FASHIONED CHERRY ALMOND CAKE

 

The most loved, most used  of all my many baking cookbooks is tattered, torn, mended and scribbled.  More than fifty years ago it came free with a bag of Robin Hood Flour.     I adore anything  baked with cherries.  This recipe for Cherry Almond Cake is literally bursting with big, bright cherries.  It makes a generous cake.  Wonderfully generous.  You can cut, slice and slice and nibble away to your hearts content.  It is a splendid cake for entertaining.  Large enough for second or even third slices.  What could be more perfect.

 

This is very straight forward recipe.  Have all your ingredients at room temperature and follow the instructions carefully.  You will be rewarded with a rich cake with a fine crumb.

CHERRY ALMOND CAKE

1/2 cup  blanched almonds  coarsely chopped

1 1/2 cups glace or well-drained maraschino cherries

2 1/2 cups All purpose flour (set 1/2 cup aside for cherries and almonds)

2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter

1/2 cup best quality hard margarine

1 1/4 cups sugar

1 tsp vanilla

1 tsp. almond extract

1 1/2 tbs. lemon juice

4 eggs

1/4 cup milk

Preheat your to 300°F. (slow)

GREASE and line a 9 or 9 1/2 inch spring form pan with two layers of parchment paper.  Grease again.

 

CHOP about 3/4  cup of the cherries in half.  Combine all the cherries and the chopped almonds in a medium sized bowl.

 

ADD the 1/2 cup flour you set aside and mix well.

 

COMBINE the remaining 2 cups of flour, add baking powder and salt and stir thoroughly.

 

CREAM butter and margarine until fluffy.

 

Gradually add sugar mixing until creamy.  Add flavourings.

 

Add the eggs, one at a time, beating well after each addition.  Blend in milk.

 

MIX IN all the dry ingredients until completely blended.  Don’t over mix.

BAKE in 300°F (slow) oven for 1 to 1 1/2 hours or until pick inserted in center comes out clean.

 

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.

 


OLD FASHIONED CHERRY ALMOND CAKE
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This recipe for Cherry Almond Cake is literally bursting with big, bright cherries.
Ingredients
  • 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 best quality hard margarine
  • 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)
Instructions
  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.

 

 

 

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3 Responses to OLD FASHIONED CHERRY ALMOND CAKE

  1. Pingback: OLD FASHIONED CHERRY ALMOND CAKE « Bel' Occhio's Blog

  2. Yum – thank you so much!
    I will give this a go!!!

    :)

    • admin says:

      This is a cake that just keeps on giving. It is so moist it keeps well, and you can just nibble away. Virginia

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