Sunday, November 06, 2005

Easy Cherry Almond Cake

This is a simple recipe that makes a rich, dense, buttery desseert, offset by the tartness of the cherries.

1. Butter and dust with flower an 8 inch springform pan.

2. Cream together 1/2 c. softened butter, 1 & 1/4 c. sugar, and beat at high speed for 2 minutes; add in 2 eggs and 2 t. almond extract. Cream until blended.

3. Sift together 1 c. flour and 1 & 1/4 t. baking powder.

4. Beat into the butter mixture.

5. Drain 1 can (14 oz.) unsweetened canned red cherries.

6. Spread the batter into the springform pan.

7. Spread the cherries on top.

8. Bake for 1 hr. at 350/375 depending on how hot your oven is.

9. Cool and put on a plate - the cherries will sink to the bottom.

This is REALLY easy and always a big hit!


Post a Comment

<< Home