Cherry Almond Cake
Nothing says Christmas or festive holidays other than a Cherry Almond Cake. This cake has a texture similar to a pound cake so it's perfect any time of the day with a hot beverage. Add frosting or glaze if you'd like after the cake cools.
Serves: 12
  • 2 cups candied cherries
  • ½ cup sliced almonds
  • ½ cup flour
  • Mix these well in a bowl and set aside.
  • 1 cup butter
  • 1 cup of sugar
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 4 eggs
  • 1-3/4 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅓ cup milk
  1. Cream the butter, sugar, and extracts until light and fluffy in a mixer or large bowl.
  2. Add eggs one at a time and beat on high speed for one minute after each addition.
  3. Mix the flour, baking powder and salt together.
  4. Add to the creamed mixture alternating with the milk.
  5. Start and end with the dry ingredients.
  6. Stir in the floured fruit and almonds.
  7. Spread into the greased and floured bundt or tube pan.
  8. Bake at 300F for 60-70 minutes or until the cake tests are done.
  9. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.
  10. Once it's cool, wrap in plastic or foil and store in a cool spot to allow the flavours to ripen.
Recipe by Canadian Budget Binder at