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Cherry Almond Cake

"Cherries and almonds work well together in this cake recipe that is great for holiday baking."
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Ingredients

servings 424 cals
Original recipe yields 12 servings (1 bundt cake)

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Directions

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  1. Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
  2. In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.
  3. Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.
  4. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.

Nutrition Facts


Per Serving: 424 calories; 19.7 g fat; 56.7 g carbohydrates; 5.6 g protein; 103 mg cholesterol; 332 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 11 Ratings

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Most helpful positive review

This cake turns out great. We baked this to use as our wedding cake. We did quarter the cherries instead of halving them though.

Most helpful critical review

It had a great taste, but was VERY dry. More than likey, I did something wrong. I might try it one more time. Thanks for the post though!! :)

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This cake turns out great. We baked this to use as our wedding cake. We did quarter the cherries instead of halving them though.

I have had this cake just about every Christmas for the last 25 years, while growing up and have made it myself for the last 10. It is excellent.

This is a really yummy cake..Hubby loved it..I would say it was more an adult cake than for kids..Perfect for festive gatherings.

It had a great taste, but was VERY dry. More than likey, I did something wrong. I might try it one more time. Thanks for the post though!! :)

I used marichino cherries and cut in quarters. I have made it several times and it is always a hit. People have even asked me to make it for family gatherings.

This is a delicious butter pound cake with candied cherries and almonds. Like all pound cakes, it tastes better the next day. I used half green cherries and half red cherries which really gave ...

Delicious! I substituted dried cherries for the candied cherries. I plumped them in hot water for 30 minutes or so before adding them. This cake is perfect, moist and lovely.

It was okay. A bit dry even though I followed other users suggested and added some water. Needs to be tinkered with but could be an awesome recipe.