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Sour Cherry And Almond Cake

cakes

3/4 cup unsalted butter; softened plus
1 tablespoon unsalted butter; softened
3/4 cup granulated sugar
7 ounces soft marzipan for baking
1 teaspoon pure almond extract
3 large eggs; at room temperature
2 tablespoons kirsch or another fruit liqueur
2 cups all-purpose flour
1 cup plump dried sour cherries
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 sifted icing sugar

These little cakes, perfumed with rich marzipan, are very attractive when baked in 3 1/2-inch fluted brioche molds, but they can also be made in muffin tins or tiny loaf pans. Preheat oven to 350°F Using a pastry brush, thoroughly coat insides of 10 to 14 small cake molds, with 1 tbsp soft butter. Set aside. In the bowl of an electric mixer or large mixing bowl, beat 3/4 cup butter until creamy. Gradually add sugar and beat mixture until light and fluffy. Pinch off almond-size pieces of marzipan. Add a few at a time to the mixture, beating continuously on low speed. When the last of the marzipan has been added, the batter should be light and creamy, and the almond paste well distributed throughout. Scrape down sides and bottom of bowl. On low speed, beat in almond extract. Add eggs to batter, one at a time, beating well after each addition and scraping down sides. Beat in kirsch. Measure 2 cups flour. Remove 1 tbsp to a small bowl; toss with cherries. In a separate bowl, sift together remaining flour, baking powder and salt. With mixer on low speed, add flour to butter mixture in 3 additions, blending just enough after each addition to moisten the dry ingredients. Scrape down sides of bowl when necessary. When the last addition of flour has been mostly incorporated, use a large rubber spatula to fold in floured cherries just until evenly distributed. Divide batter among prepared pans, filling each about 1/2 to 3/4 full. Smooth tops with a small knife or spatula. Arrange pans on a large baking sheet 1 inch apart. Place sheet in centre of oven. Bake cakes 20 to 25 minutes for smaller molds, and 35 to 40 minutes for larger ones, or until tops are golden, springy to the touch and a wooden skewer inserted in the centre comes out clean. Cool cakes in their pans for 7 minutes on cooling racks. Unmould with the help of the tip of a small paring knife, if necessary, and cool cakes completely on the wire racks. Dust tops with sifted icing sugar. Best eaten the day they are made, these cakes do - Freeze well, if tightly wrapped, for up to 6 weeks. Thaw at room temperature for 1/4 hours without disturbing wrappings. Serve accompanied by a vanilla ice cream or lightly sweetened whipped cream, if desired.

Contributor: President's Choice Magazine - November, 1998

Yield: 12 3 1/2-inch c

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