Serves: 4
Total Calories: 1,141
Heat oven to 350°. Grease and flour four small loaf pans.
In a medium bowl, stir together flour, baking powder, and salt.
In a small bowl, combine almonds and cherries. Sprinkle 3 tablespoons of the flour mixture over almonds and cherries and toss until well coated.
In a large mixer bowl at low speed, beat sugar, butter, eggs, and almond extract. Increase speed to high and beat for 5 minutes, scraping bowl occasionally. Reduce speed to low and beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fold in almonds and cherries until evenly distributed (batter may look slightly curdled). Spoon mixture into small loaf pans, spreading evenly.
Bake 50 to 55 minutes until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove if desired. Cool cakes completely. See "Wrapping And Storing Tips" on reverse side of sheet.
High Altitude Adjustments: At 6,000 feet, no adjustments needed.
This Holiday Almond Cakes recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
