Hungarian Cherry Cake

• 1/4 cup unseasoned breadcrumbs
• 3/4 cup softened sweet butter (1 1/2 sticks)
• 1/2 cup sugar
• 3 eggs, separated
• 1 cup unbleached flour
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 lb pitted cherries
• Almond glaze
• 3/4 cup powdered sugar
• 1/2 teaspoon almond extract
• 3 -4 teaspoons water

1. Preheat oven to 350u0b0F.
2. Butter a 10x4-inch tube pan and sprinkle with bread crumbs.
3. In a medium size bowl, beat butter and 1/2 cup sugar at medium speed until light and fluffy (about 2 minutes).
4. Add egg yolks and beat until light and fluffy.
5. Gradually beat in flour and salt.
6. In a separate bowl, beat egg whites until foamy.
7. On high speed, beat 1/4 cup sugar into whites, 2 tablespoons at a time, until they are stiff and glossy.
8. Gently fold beaten whites into batter.
9. Spread batter evenly in pan, top with cherries.
10. Bake at 350u0b0F for about 35-40 minutes.
11. or until cake is set and toothpick comes out clean.
12. Cool in pan for 5 minutes, loosen sides and remove from pan.
13. Cool completely on rack, drizzle cooled cake with almond glaze.
14. ---Almond Glaze---.
15. Mix powdered sugar, almond extract and water (1 teaspoon at a time) until smooth and the consistency of a thin syrup.

breadcrumbs, sweet butter, sugar, eggs, flour, salt, sugar, cherries, almond glaze, powdered sugar, almond extract

Taken from www.food.com/recipe/hungarian-cherry-cake-28957 (may not work)