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Cherry Almond Pound Cake Recipe

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This recipe for Cherry Almond Pound Cake, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Holly LeFevre-Social Work
Added: Tuesday, April 18, 2006


1/4 cup amaretto liqueur
1 cup coarsely chopped dried cherries
3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
4 oz. almond paste at room temperature
2 1/2 cup sugar
2 1/2 sticks unsalted butter at room temperature
1/2 teaspoon almond extract
6 large eggs
1 cup sour cream

1 1/2 cup powdered sugar, sifted
2 Tablespoons amatetto liqueur

Heat amaretto in saucepan with dried cherries. Let cool, stirring occasionally until cherries have absorbed liquid.
Sift dried ingredients together, and set aside.
In a large mixing bowl, combine almond paste and sugar. Beat on low speed until combined and mixture looks like wet sand.
Add butter and beat at medium speed until very fluffy, about 3 minutes. Scrape down sides of bowl with spatula and add almond extract and eggs on at a time beating only until well blended.
On low speed, add 1/3 of dry ingredients and 1/3 of the sour cream. Do this step twice more, scraping down sides of bowl with spatula. Finally beat batter for about 20 seconds until smooth. Fold in cherries by hand. Pour into buttered and floured 10 inch bundt pan (when you grease and flour the pan, be sure to tap out the excees flour). Bake in preheated 325F oven for 50-60 minutes until toothpick comes out clean. Cool in pan for 20 minutes, then turn out onto rack.
While cake is cooling, make the glaze by blending the amaretto with powdered sugar. Stir with a fork until smooth. If the glaze is too thick you can add drops of water until desired consistency. Drizzle cake with glaze while cake is still warm.




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