Thursday, December 22, 2011

Cherry-Almond Holiday Cake

Even people who don’t care for fruit cake love this fuss-free moist and delicious pound cake! If you’re going to make this cake for Christmas, make it today. It benefits from aging a day or two, and keeps well in an airtight container. Once you’ve tried it, it’s sure to become a holiday tradition! The recipe originates with my late mother-in-law, Anne Parton, who was an outstanding cook. I make this cake in a bundt pan, but Grandma Parton used a 9-in. spring-form pan. I prefer not to ice this cake, but instead drizzle a little Decorator’s Frosting (Dec. 20, 2011 post) over the folds of the bundt, using only half an egg white and just enough icing sugar (confectioners or powdered sugar) to leave the mixture slightly runny but not stiff. Even simpler: Sift a little powdered sugar over the top of the cake. 
Cherry-Almond Holiday Cake:
1 c. butter (no substitutes)
1-¼ c. granulated sugar
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. almond extract
1 tbsp. plus 1-½ tsp. lemon juice
4 eggs
2-½ c, all-purpose flour
2 tsp. baking powder
½ tsp. salt
1-½ c. glacé cherries, cut into quarters
½ c. slivered almonds
¼ c. milk
Preheat oven to 300 deg. F. Grease and flour baking pan. Have all ingredients at room temperature. Using an electric mixer, cream butter, sugar, and flavorings until fluffy, about 5 min. Add eggs one at a time, beating well after each addition. In a separate bowl, combine flour, baking powder, salt, quartered cherries, and slivered almonds. Hand-stir one-third of floured fruit mixture into creamed mixture. Stir in half of milk. Repeat with one-third flour, milk, and remaining flour, stirring after each addition. Bake 1-½ hr. Before removing from cake pan, cool completely. And Dollinks: Let this get you in the mood for your holiday baking!

Break eggs one at a time, beating after each addition

Alternate flour and milk, once again beating after each

Smooth batter in pan before baking

Simple, basic, and delicious! Sift powdered sugar
over the plate and serve with a dollop of cream

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