Candied Cherry Cake

Directions

Combine cherries, almonds and ½ cup flour.

Mix until well coated.

Reserve.

Combine remaining flour, baking powder and salt.

Beat sugar and butter and flavorings until light and fluffy, add eggs, one at a time, beating well after each addition.

Gently stir in flour mixture alternately with milk.

Fold in reserved flour and fruit.

Grease and flour a 12 cup bundt pan and pour mixture in it.

Bake in 300℉ (150℃) oven 55 minutes or until cake is firm to touch.

Cool in pan 10 min. then turn out cake onto wire rack to cool.

Wrap in foil and put in cool place or refrigerator for several days to ripen .