Cherry Almond Cake

Recipe By : 1996 Country Kitchen Calendar
Serving Size : 8
Categories : Cakes Fruits

24 ozs sour cherries in light syrup -- juice reserved
1/4 lb blanched almonds
1 c all-purpose flour
2 tbsps all-purpose flour
1 tsp double-acting baking powder
1/4 tsp salt
3/4 c unsalted butter -- softened
3/4 c sugar
1 tbsp sugar
3 lg eggs -- separated
1 tsp vanilla
1/4 tsp almond extract
confectioner's sugar -- for dusting

Preheat oven to 375°F. Line the bottom of a buttered 9" 
cake pan with a round of waxed paper. Butter the paper, 
and dust the pan with flour, knocking out the excess.

In food processor, grind the almonds fine with the flour, 
baking powder, and the salt. In the bowl of an electric mixer, 
cream the butter with 3/4 c of the sugar until the mixture is light 
and fluffy; add the egg yolks, 1 at a time, beating well after each
 addition, and stir in the flour mixture, vanilla, almond extract, 
and reserved cherry juice.

In another bowl with the electric mixer, beat the egg whites until
they just hold stiff peaks; stir 1/4 of them into the batter to
lighten it, and fold in the remaiing whites gently but thoroughly.

Turn the batter into the pan, smoothing the top and arrange the
cherries evenly on it, pressing them into the batter slightly, and
sprinkle them with the remaining 1 tbsp sugar.

Bake in the middle of the oven for 50 to 75 minutes, or until a
tester comes out clean, and let it cool in the pan on a rack for ten
minutes. Invert the cake onto the rack, invert the cake plate over
it and invert the cake onto the plate. Dust the cake with
confectioner's sugar through a doilie and garnish it with additional
cherries. Serve the cake warm or at room temperature.