1 teaspoon each vanilla, almond and lemon extract 5 mL
4 cups all-purpose flour 1 L
2 teaspoons baking powder 10 mL
1 teaspoon salt 5 mL
1 cup milk 250 mL
1 1/2 cups each halved red and green candied cherries 375 mL
With electric mixer, cream butter with sugar thoroughly. Add eggs, one at a time,
beating well after each. Beat in extracts.
Combine 3 1/2 cups (875 mL) of flour with baking powder and salt; mix thoroughly.
Add flour mixture to creamed mixture alternately with milk. Toss cherries with remaining
1/2 cup (125 mL) flour; fold into batter.
Pour into well-greased and floured 10-inch
(3 L) Bundt pan.
Bake in 235 degree F (160 degree C) oven for 1 3/4 hours or until
tester inserted in center comes out clean.
Let cool a few minutes in pan, then turn out onto wire rack to cool completely.
Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.