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

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Servings: 1 bundt cake or 6 mini bundt cakes

Course: Dessert

Ingredients Method

Ingredients

  

• 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

Method

 

1. Have all the ingredients at room temperature.
2. 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.
3. Sift together the flour, baking powder, and salt.
4. Take 1 1/4 TBSP of the flour mixture in a small bowl and add chopped cherries, and almonds and toss. Set aside.
5. 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.
6. Add eggs and the vanilla,scraping down the sides of the bowl occasionally.
7. Reduce the speed to low and add flour mixture and the milk alternately, beginning and ending with the flour mixture.
8. Using a rubber spatula, gently fold in 3/4 of the floured almond-cherry mixture.
9. 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.
10. 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

1. 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.
2. 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.
3. Let cool and serve with a dusting of powdered sugar.