Cherry Almond Bundt Cake with Almond Glaze

This cake smells as good as it looks and tastes!!
This will travel well and we are going on a short trip.  My best friend's son is marrying and we are going.  I thought I would pack a bit of a picnic to take.  This cake travels well and we really do like it's versatility.  I originally made it with whole cranberry sauce and sprinkled almonds as the last layer which I omitted today.  You really can substitute any fruit you would like as long as you thicken the juices and limit how much of it you add.


1/2 C.soft butter
1 C. sugar
2 eggs at room temperature
2 C. flour
1 t. baking soda
1t. baking powder
1/2 t. salt
1 C. sour cream
1 t. almond extract
1/2 C. slivered almonds, optional ( you can use any nut meat you prefer or none)
1 can of cherry pie filling, whole berry cranberry sauce, or other fruit

Preheat the oven to 350 degrees F.  Butter and flour or spray with Baker's Secret a tube or bundt pan, set aside.

Cream the butter until fluffy and add the sugar continue mixing and add the eggs, one at a time, beating after each addition.  Measure the dry ingredients into a medium bowl and blend them together.  Add them alternately with the sour cream to the butter mixture beating after each addition and ending with sour cream.

Spoon about 1/3 rd of the prepared batter into the bottom of the pan.  Top with 1/2 of the fruit. Then spread another 1/3 of the batter, then the other 1/2 of the fruit.  Top with the last of the batter and spread it  evenly over the fruit.  Top with the nuts and bake for 55 minutes.

Cool completely before removing from the pan.


1 C. sifted powdered sugar
2 T. water
1/2 t. almond extract

Combine and stir until smooth.  Drizzle over cake and store in a covered container until ready to serve.
Yield 12 servings.

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