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2 cups halved red and green candied cherries 500 ml.
1/2 cup slivered almonds 125 ml.
1/2 cup flour 125 ml.
1 cup butter or margarine 250 ml.
1/2 cup sugar 125 ml.
1 tsp. vanilla extract 5 ml.
1 tsp. almond extract 5 ml.
1 1/2 cups flour 375 ml.
2 tsp. baking powder 10 ml.
1/2 tsp. salt 2 ml.
1/3 cup milk 75 ml.
Combine cherries and almonds with 1/2 cup (125 ml) flour, until fruit is well coated. Cream butter, sugar and flavourings, until light and fluffy Add eggs, 1 at a time, to butter mixture beating well after each addition. Combine dry ingredients. add alternately with milk to creamed mixture. Stir in fruit and nuts. Turn into a greased and floured 10 cup (2.5 L.) bundt pan. Bake at 350 F. (180 C.) for 55 minutes or until cake tests done. Cool in pan for 10 minutes. Turn out on wire rack to cool. Store in a cool place for several days to allow cake to ripen. Submitted by Nancy Richard MacKinnon, Summerside, P.E.I.