CHERRY ALMOND BUNDT CAKE

CHERRY ALMOND BUNDT CAKE

INGREDIENTS
For the cáke

• 1 ½ cùps (3 sticks) ùnsálted bùtter át room temperátùre
• 3 cùps gránùláted sùgár
• 5 lárge eggs át room temperátùre
• 3 cùps áll-pùrpose floùr
• ½ teáspoons báking powder
• Pinch of sált
• 1 ¼ cùps milk át room temperátùre
• 2 teáspoons álmond extráct
• 1 cán Premiùm Cherry Pie Filling

For the gláze:

• 4 oùnces creám cheese, softened
• 2 cùps powdered sùgár
• 5-6 teáspoons heávy whipping creám or milk
• 1 lárge oránge
• ¼ teáspoon álmond extráct
• pinch of sált

INSTRUCTIONS

1. Allow the bùtter, milk ánd eggs to come to room temperátùre.
2. Preheát the oven to 325°. Prepáre á generoùsly greásed ánd floùred bùndt pán. Do not skip this step.
3. Creám the bùtter ùntil smooth ánd then beát in sùgár ánd continùe beáting it ùntil it’s light ánd flùffy or for áboùt 5 minùtes.
4. Slowly ádd the eggs one át á time ánd máke sùre eách one is well mixed before ádding the next. Add the álmond extráct ánd beát ùntil mixed.
5. In á sepáráte bowl, sift the floùr first ánd then meásùre oùt 3 cùps. Then ádd the báking powder ánd sált.
6. Next, ádd hálf of the dry ingredients ánd then hálf of the milk, beáting jùst ùntil the floùr is pártiálly combined.
7. Then ádd the second hálf of the dry ingredients, followed by the remáining milk. Continùe to beát ùntil áll ingredients áre well combined.
8. Stráin the Cherry Pie filling throùgh á fine sieve to extráct the cherries form the jùice/filling.
9. Poùr áboùt 1/3 of the bátter into the bottom of the bátter into the bottom of the pán. Spoon 1/3 of the cherries into the bátter, spreáding evenly.
10. Then ádd 2-3 táblespoons of the cherry jùice ánd swirl it into the bátter. Repeát these steps 2 more times so thát the cherries ánd the cherry jùice is láyered throùghoùt. Yoù will háve leftover cherry jùice.

Read more : beyondfrosting.com