Cherry Cake
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
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.