Cherry Almond Pound Cake

• Vegetarian

• Produce

  • 1 cup Cherries, dried

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Almond extract
  • 1 cup Granulated sugar
  • 1/2 tsp Salt, Coarse

• Dairy

  • 2 sticks Butter, unsalted

Found on katiescucina.com

Ingredients

• 2 sticks unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
• 1 cup granulated sugar
• 1 teaspoon almond extract
• 5 large eggs, room temperature, lightly beaten
• 1/2 teaspoon coarse salt
• 1 cup dried cherries

Directions

• Preheat oven to 350 degrees.
• While the oven is preheating soak cherries in water for 15 minutes.
• Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan and set to the side. In a stand mixer beat butter and sugar on medium-high until very light and fluffy (about 7 minutes). Scrape down bowl and beat for 1 additional minute more. Add almond extract, and add eggs one at a time (beating well and scraping down bowl as needed). With the mixer on low add the salt and gradually add flour, beating well to combine and scraping down bowl as needed. Lastly, drain the cherries and add them to the mixture, mix for 30 seconds until incorporated.
• Transfer the pound cake batter to pan and bake for 65 minutes (insert tooth pick in the center to ensure cake is cooked). Let cool in pan on a wire rack, 1 hour then remove cake from pan and let cool completely on rack before slicing.