Festive Cherry Almond Cake
Number of servings : Prep time: Cooking time: Type of meal : | Cakes | Cakes Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Cakes | Cakes
Special diet :
Ingredients
1 cup (250 mL) maraschino cherries, quartered
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) ground almonds
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) butter, softened
1 tsp (5 mL) almond extrac
3/4 cup (175 mL) sugar
4 eggs
1/3 cup (75 mL) sour cream
Directions
Preheat oven to 325°F (160°C). Grease a deep 8-inch (20 cm) round cake pan, line bottom with paper and grease again. Pat maraschino cherries dry. Combine flour, ground almonds, baking powder and salt. Add cherries and toss until pieces are well coated; reserve. Beat butter, almond extract and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir in dry ingredient and cherry mixture in 3 additions, alternately with sour cream. Spread into prepared pan. Bake 1-1/4 to 1-1/2 hours, or until toothpick inserted in centre comes out clean. Cool for 10 minutes. Turn cake out and cool completely. Serve with custard sauce. Custard Sauce: Heat 1 cup (250 mL) milk and 1 cup (250 mL) 10% cream, without boiling. Beat 6 egg yolks with 1/4 cup (50 mL) sugar; stir in milk gradually. In a saucepan, cook over medium heat without boiling until thickened, stirring constantly. Remove from heat. Stir in 1/2 tsp (2 mL) vanilla extract. Serve cold.
Makes 6 servings
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:1290
