For once I made a dessert with just one person in mind, ME! Jorge actually hates cherries. He also hates pickles, olives and anything with/in vinegar. It’s one of the sore spots in our marriage. (I mean, who the heck doesn’t like Salt & Vinegar chips? He says they smell like feet. Stupid boy.)
I have had the idea for this cake for a few years and never made it because I would have been the only one eating it. Now that we moved back near friends and family, I knew it was finally time to make and share this doozy!
However, I sadly have to report that after I took the photograph, I was carrying the cake back into the kitchen and dropped it. I cried, Brody had a few bites off the floor, and then I ate the one slice I had cut before the cake plunged to it’s death. It was so dang good that I am already planning to make it again for Valentine’s Day next month.
Speaking of…doesn’t this cake look like Valentine’s Day?? While y’all know actual V-day is not my favorite holiday, I do love that it gives us a cheerful reason to celebrate after a boring couple of holiday-less weeks in the New Year. And while most people use strawberries for V-day, I think Cherries will be a fun change!
If you are looking for more Valentine’s Day recipes, make sure and check out these Red Velvet Truffles, Strawberry Nutella Poptarts and Marbled Red Velvet Cheesecake Brownies!
P.S. I know my bundt cake is slightly darker around the edges than normal. In the move to our new house last May, I lost my bundt pan. I have no idea how you actually loose a giant bundt pan, but we did. Jorge got sick of hearing me complain that I couldn’t find it and he bought me a cheap-o one from good old Target. The metal is super thin and so the edges of the cake got a little darker than I like. I already ordered a replacement of my old one!
Cherry Almond Bundt Cake
Ingredients
- 16 oz jar maraschino cherries
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 oz almond paste
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- ½ cup milk
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 2 tablespoons leftover cherry juice
Instructions
- Remove cherries from juice, saving the juice for later use in this recipe, and chop cherries. Set aside.
- Preheat oven to 350°F. Spray a 10 inch bundt pan with baker's joy or butter and flour it. Set aside.
- Mix together the flour, baking powder, and salt. Set aside.
- In stand mixer, cream together the butter, almond paste and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
- Beat in the flour mixture alternately with milk and 1/2 cup cherry juice that you saved from earlier, mixing until combined. Fold in chopped cherries. Pour batter into pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes and invert on a wire rack. Allow to cool another 10 minutes.
- For glaze: Whisk together powdered sugar, almond extract and cherry juice until smooth. If too thick, add more cherry juice as needed. Drizzle on top of the cake and serve!
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