Cherry Almond Cake

If your a cherry lover like me you MUST try this yummy cake!! It is wonderful!! It turned out perfect!!

INGREDIENTS:

Crisco Spray

1 (10 oz.) jar maraschino cherries, juice reserved

3/4 cup Crisco Butter Shortening

OR 3/4 cup Crisco Butter Flavor All-Vegetable Shortening Sticks

1 3/4 cups sugar

3 large eggs

3 cups All Purpose Flour

2 tsp baking powder

1 cup milk

2 tsp almond extract

FROSTING

1 cup powdered sugar

1 TBSP cherry juice, reserved from maraschino cherries

1 TBSP milk

1/4 teaspoon almond extract

DIRECTIONS:

Heat oven to 350ºF. Spray a 12-cup Bundt pan heavily with flour no-stick cooking spray.

Drain maraschino cherries, reserving juice. Measure 1 tablespoon juice for frosting. Measure 1/2 cup juice for cake (add water if necessary to equal 1/2 cup liquid). Reserve 4 whole cherries. Chop remaining cherries into small pieces.

Beat shortening, sugar and eggs with electric mixer until light and fluffy. Add chopped cherries, 1/2 cup reserved cherry juice, flour, baking powder, milk and almond extract. Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.

Bake 45 to 55 minutes, or until toothpick inserted in center comes out clean and center springs back when lightly touched. Cool on wire rack for 15 minutes. Invert onto serving dish. Cool completely.

FROSTING

Blend powdered sugar, 1 tablespoon reserved cherry juice, milk and almond extract in small bowl until smooth. Drizzle over cooled cake. Cut reserved cherries in half. Decorate cake with cherry halves and sliced almonds.

**TIP-If the inside of your pan is black or dark-colored, reduce oven temperature to 325°F. Bake as directed above.

ENJOY!!