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1
Preheat oven to 350u00b0F Grease and flour a 12-cup bundt pan.
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2
Sift flour, baking powder and salt together. Set aside.
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3
Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
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4
Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
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5
Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
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6
Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
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7
Transfer batter to bundt pan, filling about 3/4 full.
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8
Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
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9
Let rest 10-15 minutes before removing from pan.
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10
Turn cake out onto rack and cool completely.
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11
Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.
