Buttermilk Cherry Bundt Cake

• 1 cup shortening (no oil)
• 3 cups granualted sugar
• 5 egg yolks (reserve whites)
• 3 cups all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 3 tsp almond extract
• 5 unbeaten egg whites
• 1 can cherry pie filling
• 1 cup powdered sugar
• 1/4 cup Amaretto Liquer

1. Sift together flour, soda & salt; set aside.
2. With electric mixer on high, cream shortening & sugar
3. Add 5 egg yolks one at a time, & blend well after each
4. Add dry ingredients alternately with 1 cup buttermilk
5. Add Almond extract & mix well
6. Gently fold in egg whites.
7. Grease & flour bundt pan
8. Pour 1/2 cake batter into pan; add cherry pie filling, pushing down gently; pour remaning batter to cover cherries.
9. Bake at 325 degrees 1 hour & 15 minutes or longer, depends on oven. Remove from oven, place on wire rack & cool in pan 15 - 20 minutes. Loosen edges of cake with a rubber spatula & invert cake onto cake dish, gently shake loose from pan. Finish cooling to room temperature.
10. While cooling, mix together amaretto liquer & powdered sugar. If too thick add a little water, if too thin add a little powdered sugar.
11. Drizzle frosting over cake. Chill if desired then serve with a small scoop of vanilla ice cream.

shortening, granualted sugar, egg yolks, flour, baking soda, salt, buttermilk, almond, egg whites, cherry pie filling, powdered sugar, liquer

Taken from www.epicurious.com/recipes/member/views/buttermilk-cherry-bundt-cake-1210893 (may not work)