1 ½ cups butter

1 cup organic sugar
8 eggs
2 cups glazed cherries
1 tsp almond extract
½ cup sherry
4 cups unbleached flour
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Cream butter and sugar with beater. Add almond extract and sherry. Add 1 egg
at a time, beating well in between each egg. Combine 1 cup of flour and
​cherries. Mix into batter. Add remaining 3 cups of flour. Mix well. Pour into a
10-inch spring-form pan that has been lined with parchment paper and sprayed
​with Pam. Bake at 300° for 2 hours.  Placing
​a pan of water on the lower rack in the oven works well. Once the cake is
​cooled, wrap in aluminum foil and store in a cool, dark place for 4 to 6 weeks.


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