2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup (1 stick/4 oz/113g) butter or margarine
1/2 cup solid shortening (such as Crisco)
1 cup granulated sugar
2 egg whites
1 tsp. almond extract or cherry flavoring
1 (8 oz.) carton dairy sour cream
2 cups sweet cherries, pitted and halved (fresh or canned)
1/2 cup finely chopped almonds
Whipped cream or frozen whipped topping, thawed
10 sweet cherries
1). Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch tube or bundt pan.
2). Combine flour, baking powder and baking soda; set aside.
3). In a large mixing bowl, beat butter or margarine, shortening and sugar with an electric mixer until light and fluffy. Beat in egg, egg whites and almond extract or cherry flavoring just until combined. Gradually add dry mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. Finely grind 1/2 cup whole almonds in food processor or blender; stir into mixture. By hand, fold in halved cherries and nuts. Spread in prepared tube pan.
5). Bake in 350 degree F (180 C) oven for 65-70 minutes or until a wooden toothpick inserted near the center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
6). To serve, garnish top of cake with generous dollops of whipped cream (or whipped topping) and remaining whole cherries.
Makes 10 servings.
Date: March 9, 2003