Ingredients:

2 cups all-purpose flour
1 cup (250 mL) red glace or maraschino cherries, quartered
2 tablespoons (30 mL) ground almonds
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) almond extract
3/4 cup butter, softened
3/4 cup sugar
4 large eggs
1/3 cup sour cream

Ingredients for Sauce:
1 cup (250 mL) milk
1 cup 10% cream
6 egg yolks
1/4 cup sugar
1 tablespoon butter
1/2 teaspoon vanilla extract

Directions:

1. Grease 8-inch (20 cm) tube pan or round cake pan. Line bottom with waxed paper and grease again.
2. Dry cherries a bit with paper towel.
3. On long sheet of waxed paper, combine flour, almonds, and baking powder. Add cherries and toss until pieces are well coated. Set aside.
4. Preheat oven to 325º F (160º C).
5. Using an electric mixer or food processor, beat butter, almond extract and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition.
6. Stir in dry ingredients and cherry mixture in three additions, alternately with sour cream.
7. Spread batter into prepared pan and bake about 1¼ hours, or until toothpick inserted in center comes out clean.
8. Place baked cake on wire rack and cool for 10 minutes. Turn cake onto rack and cool completely.
9. Garnish with icing sugar and some fresh cherries (optional) on the top.

For Sauce:
In a medium bowl, beat 6 egg yolks with sugar until well blended.
Use a medium saucepan and heat 1 cup milk and 1 cup cream, without boiling.
Stir milk mixture gradually into the yolks and return mixture to saucepan.
Cook over medium heat, without boiling until thickened, stirring constantly.
Remove from heat and stir in 1 tablespoon butter and 1/2 teaspoon vanilla extract.
Cool and serve over cake.

This Festive cherry almond cake is also a great gift. Instructions are easy to follow and no professional equipment is needed. Start preparing for the Christmas right now. Real Cooking will give you a head start on having very merry Christmas.