Cherry-Almond Pound Cake Recipe

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.