Cherry Almond Cake to Die For

If you are Dutch, you will love this recipe. You can also do the recipe with other kinds of dried fruit like apricots and then change the juice in the glaze to lemon juice. Enjoy!


2 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
7 oz. almond paste
1 1/2 cups granulated sugar
6 oz. dried cherries (about 1 1/2 cups)
3/4 cup butter
5 large eggs lightly beaten
2 tsp. almond extract
8 oz. sour cream at room temp.
1 cup confectioner's sugar
1-2 Tbsp. cherry juice (You can use juice from maraschino cherries.)



1. Pre-heat oven to 325 degrees and coat bundt pan with Baker's Joy.
2. Combine 2 cups of the flour, baking powder, soda and salt.
3. In food processor, pulse almond paste and sugar until finely ground--transfer to large bowl.
4. In same processor, pulse cherries and remaining 1/2 cup of flour.
5. Add butter to the bowl with almond sugar. Beat on medium-high 7 minutes or until pale and fluffy.
6. On medium speed, add eggs gradually, then add almond extract.
7. On low speed, add flour mixture alternately with sour cream, beginning and ending with flour mixture.
8. With rubber spatula, fold in cherry mixture.
9. Transfer batter to prepared pan. Bake 75 minutes or until toothpick comes out clean.
10. Invert onto rack and cool completely.
11. Glaze--In small bowl, stir confectioner's sugar and 1 Tbsp. cherry juice. Add more cherry juice if necessary to achieve consistency of honey. Pour over cake to glaze.