Cherry Almond Cake

2 (375 ml) jars maraschino cherries, drained, rinsed and halved
½ cup slivered almonds
3 cups unbleached flour, separated
1 cup butter or margarine
1 cup organic sugar
1 tsp vanilla
1 tsp almond extract
4 eggs
2 tsp baking powder
½ tsp sea salt
1/3 cup milk

Combine cherries, almonds, and 1 cup of flour in a medium bowl. Set aside.
​ In a large bowl, cream butter, sugar extracts together until light and fluffy.
​Add eggs on at a time, beating for 1 minute on high speed, after each
​addition.  Add 2 cups flour, baking powder and salt. Add dry ingredients to
​creamed mixture alternately with milk, starting and ending with dry
​ingredients.  Stir in floured fruits and nuts. Spread into a greased and floured
​Bunt or tube ​pan. Bake at 300° for 55-65 minutes or until the toothpick
​inserted in the center of the cake comes out clean. Let cake cool before
​removing from pan. Wrap in aluminum foil and store in a cool place for 1
​week, at least, before serving.

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