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Cherry-Almond Pound Cake

This recipe uses dried cherries, which adds lots of chewy flavor, while almond paste guarantees a moist cake. You can use amaretto in place of the orange juice in both the batter and glaze.—Myrna Tycholaz, Winnipeg, Manitoba

15 ServingsPrep: 25 min. Bake: 65 min. + cooling

Ingredients

1 cup dried cherries
1/4 cup orange juice
1-1/4 cups butter, softened
1/2 cup (4 ounces) almond paste
2-1/2 cups sugar
6 eggs
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons orange juice

Directions

In a small saucepan, bring cherries and orange juice to a boil.
Remove from the heat; cool to room temperature.
In a large bowl, cream the butter, almond paste and sugar until light
and fluffy. Add eggs, one at a time, beating well after each
addition. Beat in extract. Combine the flour, baking powder, baking
soda and salt; add to creamed mixture alternately with sour cream.
Stir in the cherry mixture.

2 of 2

Cherry-Almond Pound Cake (continued)

Directions (continued)

Spoon into a greased and floured 10-in. fluted tube pan. Bake at
325° for 65-75 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack.
Combine glaze ingredients; drizzle over warm cake. Cool completely.
Yield: 15 servings.

Nutrition Facts: 1 slice equals 525 calories, 22 g fat (12 g saturated fat), 135 mg cholesterol, 289 mg sodium, 76 g carbohydrate, 1 g fiber, 7 g protein.