Use a pastry brush to grease the Bundt® pan
thoroughly with solid shortening. Sprinkle some
flour in the pan, hold it over a sink, and turn
and tilt the pan to distribute the flour
evenly. Then invert the pan and tap out the
excess flour to prevent a buildup of grease and
flour on the finished cake. When greasing and
flouring, be sure to coat all the crevices in
the pan so the cake will release easily and the
design will be sharply defined.
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven
and preheat to 350°F. Grease and flour a Bundt®
pan; tap out excess flour.To make the cake,
over a sheet of waxed paper, sift together the
flour, baking powder and salt. Transfer 1 1/2
Tbs. of the flour mixture to a small bowl, add
the cherries and toss to coat; set aside. In
another small bowl, combine the milk and the
almond and vanilla extracts; set aside. In the
bowl of an electric mixer fitted with the flat
beater, beat the butter on medium speed until
creamy and smooth, 1 to 2 minutes. Add the
granulated sugar and continue beating until
light and fluffy, about 5 minutes, stopping the
mixer occasionally to scrape down the sides of
the bowl. Add the eggs one at a time, beating
well after each addition.
Reduce the speed to low and add the flour
mixture in three additions, alternating with
the milk mixture and beginning and ending with
the flour. Beat each addition just until
incorporated, stopping the mixer occasionally
to scrape down the sides of the bowl. Using a
rubber spatula, gently fold two-thirds of the
cherries into the batter. Spoon half of the
batter into the prepared pan and sprinkle the
remaining cherries over the batter. Spoon the
remaining batter on top, spreading the batter
so the sides are higher than the center. Bake
until the center of the cake springs back when
touched and a toothpick inserted into the
center comes out clean, about 55 minutes.
Transfer the pan to a wire rack and let the
cake cool upright in the pan for 15 minutes.
Meanwhile, make the glaze- In a small saucepan
over medium heat, whisk together the granulated
sugar and water and cook until the sugar
dissolves, then boil for 1 minute. Remove from
the heat, stir in the amaretto and let cool for
1 minute. ap the Bundt® pan gently on a work
surface to loosen the cake. Set the rack over a
sheet of waxed paper, invert the pan onto the
rack and lift off the pan. Using a pastry
brush, brush the warm cake with the glaze. Let
the cake cool completely before serving. Dust
with confectioners' sugar just before serving.
Originally Submitted
2/21/2015
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