|Our village is brightly lit for the season!|
|Everywhere, lights to take the chill ...|
|From a cold December day!|
Glazed Cherry-Almond Bundt Cake:
½ c. slivered almonds
2 c. all-purpose flour, divided
1 c. butter, softened
1 c. granulated sugar
1 tsp. vanilla
1 tsp. almond extract
4 eggs, at room temperature
2 tsp. baking powder
½ tsp. salt
⅓ c. milk
In separate bowl, combine remaining 1-½ c. flour with baking powder and salt, blending well. Starting and ending with flour, alternate additions of flour mixture and milk to creamed mixture. Stir in floured fruit and nuts. Spoon into greased and floured 12 c. or 3 qt. (3 L) bundt pan. Bake 45-to-50 min. or until cake tests done with a skewer. Cool in pan 10 min. before turning from pan onto wire rack.
Wrap fully cooled cake in cello covered with a layer of foil. Store in a cool place, allowing to mellow at two or three days before serving. Prepare and decorate with Icing Sugar Glaze on the day you plan to serve this excellent cake.
2 c. sifted icing sugar (“confectioners” sugar or “powdered” sugar)
1-½ tsp. white vanilla
2-to-4 tbsp. cold water
Note: Or make this fuss-free Basic Icing Sugar Glaze by combining sifted icing sugar with a whisper of light cream to the consistency you desire. Drizzle it over the cake with a squirt bottle or through a funnel.
|Flouring fruit and nuts prevents their sinking to cake bottom.|
|Cream sugar and butter until no grainy feeling remains.|
|Starting and ending with flour, beat between additions of flour|
mixture and milk.. Stir in floured cherries and nuts.
|Test with a skewer for doneness.|
|Cool on rack.|
|Oops! We forgot to mellow this cake |
and were forced to serve it at once!