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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This recipe was given to me many years ago and believe me when I say it's one of my favourites! Ingredients:
2-3/4 cups granulated sugar |
1-1/4 cups butter, softened |
5 eggs |
1 tsp. pure almond extract |
3 cups all-purpose flour |
1 tsp. baking powder |
1/4 tsp. salt |
1 cup evaporated milk (i prefer carnation evaporated milk) |
2 cups quartered maraschino cherries, well drained |
sifted icing sugar |
Directions:
1. Grease and flour 12-cup (3L) bundt or tube pan.
2. Set aside.
3. In large bowl, beat together sugar, butter, eggs and almond extract at low speed until blended.
4. Beat at high speed for about 5 minutes or until light and fluffy.
5. Stir together flour, baking powder and salt; add to creamed mixture alternately with evaporated milk, making three additions of dry mixture and two of evaporated milk.
6. Fold in cherries.
7. Turn batter into prepared pan. Bake in 350F (180C) oven for 55 minutes.
8. Cover loosely with foil and bake for 15 to 20 minutes or until cake tester inserted in centre comes out clean.
9. Let cool in pan on rack for 10 minutes (if you can wait that long) Remove from pan, let cool completely.
10. Dust with icing sugar.
11. Makes 16 slices.
12. Note: It can be baked in two(2) 9 x 5 loaf pans.
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