First Place Winning Cherry Cake
Ingredients
2 C. red, candied cherries
1/2 C. slivered almonds
2 C. flour or cake flour
2 Tbsp. baking powder
1 C. softened butter or margarine
1 tsp. salt
1 C. sugar
1 tsp. vanilla
1 tsp. almond extract
4 eggs
1/3 C. milk
Cooking Instructions
Combine cherries, almonds and 1/2 C. flour. Mix till well coated. Reserve. Combine remaining flour, baking powder and salt. Beat sugar and butter and flavorings until light and fluffy, add eggs, one at a time, beating well after each addition. Gently stir in flour mixture alternately with milk. Fold in the reserved flour and fruit. Grease and flour a 12 cup bundt pan and pour mixture in it. Bake in 300 oven 55 minutes or until cake is firm to touch. Cool in pan 10 minutes, then turn out cake onto wire rack to cool. Wrap in foil and put in cool place or refrigerator for several days to ripen. alternately with bourbon. Stir in nuts, raisins and cherries. Turn batter into well-greased 10-inch tube pan lined on bottom with waxed paper. Bake at 300 for 2 hours, or until cake tester inserted near center comes out clean. If top of cake begins to brown before it is done, cover loosely with foil. Remove cake from oven and let stand 10 to 15 minutes, then turn out onto rack to cool completely. When cool, sprinkle with additional bourbon and wrap. Use more bourbon if fragrant cake is desired. Let the cake mellow 1 week, or longer for best flavor. Sift powdered sugar over top before slicing.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)