Farmhouse Christmas Cherry Almond Bundt Cake

I am so pleased to share this recipe I have making for quite a few years now. It is a beautiful gift to give or serve at the holidays. You can also substitute dried cherries in this recipe as well. But I grew up with the maraschino cherry version. And to honour that tradition, I make this once a year.

The last few years I shared this recipe with the group of ladies I gather together at Christmas to make homemade gifts. It always brings me pleasure to see everyone delight in the festiveness, beauty and sheer deliciousness of the recipe.

I hope you enjoy it as well.

Love, Jenn xx

Farmhouse Christmas Cherry Almond Bundt Cake

Course Dessert
Servings 1 bundt cake or 6 mini bundt cakes


  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup maraschino cherries, chopped and drained
  • 1/2 cup blanched slivered almonds, chopped
  • 3/4 cup milk
  • 1/2 tsp vanilla extract
  • 1 cup butter
  • 1 2/3 cup sugar
  • 4 large eggs

For the Glaze

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 Tbsp Amaretto or Almond Extract


  • Have all the ingredients at room temperature.
  • Preheat the oven to 350. Prepare bundt pans. Butter and flour either one large bundt cake pan , and a 6 mini bundt cake pan. Tap out excess flour.
  • Sift together the flour, baking powder, and salt.
  • Take 1 1/4 TBSP of the flour mixture in a small bowl and add chopped cherries, and almonds and toss. Set aside.
  • In the mixer bowl with the paddle attachment, beat butter on low speed for 2 minutes. Add sugar, and beat until light and fluffy, about 5 minutes.
  • Add eggs and the vanilla,scraping down the sides of the bowl occasionally.
  • Reduce the speed to low and add flour mixture and the milk alternately, beginning and ending with the flour mixture.
  • Using a rubber spatula, gently fold in 3/4 of the floured almond-cherry mixture.
  • Spoon the batter into the prepared bundt pan. Sprinkle the other 1/4 of the floured cherry almonds on top. Spread the batter a little higher on the sides using the spatula, leaving it a bit lower near the centre of the pan.
  • Bake for 55 minutes for a large bundt pan, 23 minutes for the small bundt cake pans.
    Cool in the pans for 15 minutes.

For the Glaze

  • While cakes are cooling in the pan, make the glaze. In a small saucepan, bring water and sugar to a boil. If you are adding Amaretto, or extract add it now.
  • Tap the pans, and using a cooling rack, invert the bundt pan upside down with it. On a baking sheet, turn all the cakes up so the bundt pattern is on the bottom. Using a wooden skewer, poke holes all over the top of the cakes. Spoon the glaze all over the top of the cakes and repeat until gone.
  • Let cool and serve with a dusting of powdered sugar.
Keyword bundtcake, cake, cherryalmond, christmas, country, farmfresh
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