Cherry Pound Cake

• 2 sticks Butter
• 1 cup Sugar
• 4 whole Eggs
• 2 teaspoons Almond Extract
• 2 cups Flour
• 1/4 teaspoons Salt
• 1 cup Red Glace Cherries

1. 1) Take butter out of the fridge and let it sit a few hours to soften.
2. 2) Preheat oven to 300 degrees. When the butter is soft, cream it together with the sugar. Do this for a long time.
3. 3) Add the eggs one at a time and mix with the butter and sugar.
4. 4) Add the almond extract and mix.
5. 5) In a separate bowl, mix the flour and salt.
6. 6) Add this in portions to the butter/sugar/egg mixture and mix in. Set aside a small amount of the flour mixture in its bowl.
7. 7) Use this flour to coat the glace cherries. It helps them stay suspended in the batter when you bake it so they don't all fall to the bottom.
8. 8) Mix the floured glace cherries and any remaining flour into the batter and mix until incorporated. Please don't over mix.
9. 9) Pour into a greased loaf pan or bundt pan.
10. 10) In a 300 degree oven, the cake in the bundt pan takes about an hour to bake, a bit longer in a loaf pan. Check on the cake periodically as each oven is different. When the top of the cake becomes golden brown, test with a toothpick to see if it is done. If the toothpick comes out clean, it is ready!

butter, sugar, eggs, flour, salt, red

Taken from tastykitchen.com/recipes/desserts/cherry-pound-cake/ (may not work)