- 1 1/2 cups unsalted butter at room temperature
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 3 cups sifted then measured all purpose flour
- 1/2 tsp baking powder
- dash of salt
- 1 1/4 cups milk at room temperature
- 2 tsp almond extract (i used 2 splashes)
- 1 15 oz jar of cherry pie filling (I used Great Value Brand, it was thicker and not runny)
GLAZE
- 4 oz cream cheese softened
- 2 cups powdered sugar
- splashes of heavy whipping cream (about 5 tbsp)
- 1/4 tsp almond extract (I did 1 splash)
Grease and flour a bundt cake panCream butter until smooth and then add sugar while continuing to beat until light and fluffy.Add eggs one at a time to batter, beating well after each addition, then add almond extract.In a separate bowl measure sifted flour, baking powder and salt.Add 1/2 flour mixture and 1/2 milk into batter and beat, then add remaining and beat until all combined.Pour 1/3 of batter into pan, drop 1/3 of cherries over batter and swirl thru batter with knife. Repeat with layers of remaining batter and cherries.Bake in a pre-heated oven at 325 for 70 minutes. oven temps and times may vary.Check to see if done with a cake tester or toothpick before removing from oven.Invert cake from pan once cooled, then continue to cool completely.for the Glaze ~ soften the cream cheese in the microwave about 30 seconds, then mix with remaining glaze ingredients (I mixed by hand). While mixing add heavy cream in small 'splashes' until the mix is to desired consistancy. Drizzle Glaze over Cake.Enjoy!
