1. Preheat oven to 350°F. 2. Butter a 10x4-inch tube pan and sprinkle with bread crumbs. 3. In a medium size bowl, beat butter and 1/2 cup sugar at medium speed until light and fluffy (about 2 minutes). 4. Add egg yolks and beat until light and fluffy. 5. Gradually beat in flour and salt. 6. In a separate bowl, beat egg whites until foamy. 7. On high speed, beat 1/4 cup sugar into whites, 2 tablespoons at a time, until they are stiff and glossy. 8. Gently fold beaten whites into batter. 9. Spread batter evenly in pan, top with cherries. 10. Bake at 350°F for about 35-40 minutes. 11. or until cake is set and toothpick comes out clean. 12. Cool in pan for 5 minutes, loosen sides and remove from pan. 13. Cool completely on rack, drizzle cooled cake with almond glaze. 14. ---Almond Glaze---. 15. Mix powdered sugar, almond extract and water (1 teaspoon at a time) until smooth and the consistency of a thin syrup. ---------------------------------------------------------------------------
Nutrition
Ingredients
