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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is one of my most favorite cakes that my mom used to make when I was growing up. I make this cake often as I love the almond flavor with cinnamon sugar topping and each slice is so pretty with the red cherries and nuts. Ingredients:
1 cup butter |
1 box confectioners' sugar |
2 teaspoons almond extract |
4 eggs |
1 cup milk |
3 cups flour |
2 teaspoons baking powder |
1 pinch salt |
1 cup maraschino cherry, drained and chopped |
1/2 cup nuts, chopped |
melted butter |
cinnamon |
sugar |
Directions:
1. Preheat oven to 350 degrees.
2. In a small bowl, combine flour, baking powder, and salt; set aside.
3. In a large bowl, combine butter and confectioner's sugar; cream well.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in almond extract.
6. Blend in flour mixture alternating with milk.
7. Fold in maraschino cherries and nuts.
8. Spoon batter evenly into a well-greased and floured tube pan (10 will work but better if a little smaller).
9. Bake 55 minutes.
10. Cool for 5 minutes.
11. Brush melted butter on the top of the cake and sprinkle with a cinnamon sugar mixture (amount depends on how thick a cinnamon sugar mixture you'd like. I put a lot of butter on top so that I can get a nice layer of cinnamon sugar).
12. Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping.
13. Cool completely.
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