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Ingredients
- 1 1/2 c. Flour
- 3/4 c. Cocoa
- 1 tsp Baking soda
- 1 c. Pitted dry cherries
- 2 tsp Cherry-flavored liqueur
- 8 tsp Sweet butter, at room temperature
- 1 c. Sugar
- 2 x Large eggs
- 1 c. Buttermilk
- 1/2 tsp Almond extract
Directions
- Preheat oven to 350 degrees. Butter and flour a nine-inch tube pan. Sift together the flour, cocoa and baking soda and set aside. Place the cherries in a dish, stir in the cherry liqueur and set aside.
- Cream the butter and sugar together till fluffy. Add in the Large eggs one at a time, beating till smooth. Stir in the flour mix alternately with the buttermilk, mixing only sufficient to combine the ingredients. Add in the almond extract to the cherry mix, then fold this mix into the batter.
- Spread the batter into the pan and bake for 45 min. Cold for 20 min in the pan, then remove from the pan and continue to cold on a rack.
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