Cherry Bundt Cake

• butter↗1 1⁄4 cups

  softened

• granulated sugar↗2 3⁄4 cups
• eggs↗5
• almond extract or 1 teaspoon vanilla extract↗1 teaspoon
• all-purpose flour↗3 cups
• baking powder↗1 teaspoon
• salt↗1⁄4 teaspoon
• light cream (10%)↗1 cup
• (375 ml) jar maraschino cherries↗1

  drained and chopped

• sifted icing sugar

  to garnish

Step-by-step instructions

1. 1

   Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.

2. 2

   Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.

3. 3

   Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.

4. 4

   Helpful Hint: A white icing drizzle is a pretty alternative decoration.