Cherry Almond Tea Cake
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 1 tsp almond extract
- 3 None large eggs
- 5 oz marachino cherries, quartered
- 1 cup raisins
- 3/4 cup slivered almonds
- 1 cup all purpose flour
- 1/2 cup self-raising flour
- 1/3 cup milk
- Preheat the oven to 325u0b0F. Line the base and side of deep an 8 inch round cake pan with three pieces of baking paper, extending the paper 2 inches above the edge.
- Beat the butter, sugar and almond extract in a small bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Combine the cherries, raisins and nuts in a large bowl and stir in the butter mixture, sifted flours and milk.
- Spread the mixture into the pan and bake about 11/2 hours. Cover the pan tightly with foil and cool the cake in the pan. Serve.
butter, sugar, almond, eggs, marachino cherries, raisins, almonds, flour, flour, milk
Taken from recipes-plus.com/api/v2.0/recipes/29445 (may not work)