Cherry-Almond Pound Cake

• 1 cup dried cherries
• 1/4 cup orange juice
• 1-1/4 cups butter, softened
• 1/2 cup (4 ounces) almond paste
• 2-1/2 cups sugar
• 6 large eggs
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1-1/2 cups confectioners' sugar
• 2 to 3 tablespoons orange juice

1. In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature.
2. In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture.
3. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325u0b0 for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4. Combine glaze ingredients; drizzle over warm cake. Cool completely.

cherries, orange juice, butter, almond paste, sugar, eggs, almond, allpurpose, baking powder, baking soda, salt, sour cream, sugar, orange juice

Taken from www.tasteofhome.com/recipes/cherry-almond-pound-cake/ (may not work)