Ingredients

The following ingredients have 4 Servings
  • 8 oz. pkg. cream cheese (softened )
  • 3 sticks unsalted butter (softened (1 1/2 cups))
  • 3 cups cake flour (NO OTHER FLOUR SUBSTITUTIONS)
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 tsp. almond extract
  • 4 cups fresh cherries (pitted and halved)
  • 2 cups powdered sugar
  • 3-4 tbsp. half-and-half (the least amount necessary for a thick icing)
  • 1 tsp. almond extract

Instruction

  • Cream butter and cream cheese.
  • Add sugar, eggs and 1 ½ tsp. almond extract.
  • Stir in flour and cherries.
  • Generously grease and flour two 10-inch Bundt pans.
  • Spoon half the batter into each pan and smooth the top.
  • Pans should be about half full.
  • Bake about 1 hour to 1 hour and 15-20 minutes at 350°.
  • To test for doneness, insert knife to the bottom of the pan. If it comes out goopy, continue cooking until it comes out clean.
  • Cool completely before removing from pan.
  • Combine powdered sugar, remaining teaspoon of almond extract and enough half-and-half to make a thick icing.
  • Drizzle over top of cooled cakes.
  • Allow icing to set about fifteen minutes to harden before cutting into slices.