Cherry Pound Cake

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   1) Take butter out of the fridge and let it sit a few hours to soften.

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   2) Preheat oven to 300 degrees. When the butter is soft, cream it together with the sugar. Do this for a long time.

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   3) Add the eggs one at a time and mix with the butter and sugar.

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   4) Add the almond extract and mix.

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   5) In a separate bowl, mix the flour and salt.

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   6) Add this in portions to the butter/sugar/egg mixture and mix in. Set aside a small amount of the flour mixture in its bowl.

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   7) Use this flour to coat the glace cherries. It helps them stay suspended in the batter when you bake it so they don't all fall to the bottom.

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   8) Mix the floured glace cherries and any remaining flour into the batter and mix until incorporated. Please don't over mix.

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   9) Pour into a greased loaf pan or bundt pan.

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    10) In a 300 degree oven, the cake in the bundt pan takes about an hour to bake, a bit longer in a loaf pan. Check on the cake periodically as each oven is different. When the top of the cake becomes golden brown, test with a toothpick to see if it is done. If the toothpick comes out clean, it is ready!

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