Makes about 12-16 servings
INGREDIENTS
1 1/4 cups butter, softened
2 3/4 cups granulated sugar
5 eggs
1 1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk
2 to 2 1/4 cup drained maraschino cherries
Icing sugar
PREPARATION
- Preheat oven to 350.
- Grease and flour a 12-cup Bundt pan.
- Beat butter, sugar, eggs and almond extract in large mixing bowl on low speed until blended. Beat on high until light and fluffy. Approx. 5 minutes.
- Combine flour, baking powder and salt in a medium bowl. Alternately add dry ingredients and evaporated milk to mixture. Gently mix after each alternating addition.
- Gently incorporate cherries.
- Turn batter into the pan. Bake for 55 minutes.
- Loosely cover with foil; bake another 15-20 minutes. A toothpick should come out clean.
- Cool 5 minutes. Invert cake onto cooling rack. Let completely cool. Drizzle cake with sugar topping just before serving.
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