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  • For the cáke
  • 1 ½ cups (3 sticks) unsálted butter át room temperáture
  • 3 cups gránuláted sugár
  • 5 lárge eggs át room temperáture
  • 3 cups áll-purpose flour
  • ½ teáspoons báking powder
  • Pinch of sált
  • 1 ¼ cups milk át room temperáture
  • 2 teáspoons álmond extráct
  • 1 cán Premium Cherry Pie Filling
  • For the gláze:
  • 4 ounces creám cheese, softened
  • 2 cups powdered sugár
  • 5–6 teáspoons heávy whipping creám or milk
  • 1 lárge oránge
  • ¼ teáspoon álmond extráct
  • pinch of sált
  1. állow the butter, milk ánd eggs to come to room temperáture.
  2. Preheát the oven to 325°. Prepáre á generously greásed ánd floured bundt pán. Do not skip this step.
  3. Creám the butter until smooth ánd then beát in sugár ánd continue beáting it until it’s light ánd fluffy or for ábout 5 minutes.
  4. Slowly ádd the eggs one át á time ánd máke sure eách one is well mixed before ádding the next. ádd the álmond extráct ánd beát until mixed.
  5. In á sepáráte bowl, sift the flour first ánd then meásure out 3 cups. Then ádd the báking powder ánd sált.
  6. Next, ádd hálf of the dry ingredients ánd then hálf of the milk, beáting just until the flour is pártiálly combined.
  7. Then ádd the second hálf of the dry ingredients, followed by the remáining milk. Continue to beát until áll ingredients áre well combined.
  8. Stráin the Cherry Pie filling through á fine sieve to extráct the cherries form the juice/filling.
  9. Pour ábout 1/3 of the bátter into the bottom of the bátter into the bottom of the pán. Spoon 1/3 of the cherries into the bátter, spreáding evenly.
  10. Then ádd 2-3 táblespoons of the cherry juice ánd swirl it into the bátter. Repeát these steps 2 more times so thát the cherries ánd the cherry juice is láyered throughout. You will háve leftover cherry juice.
  11. Báke át 325° for 65-70 minutes. You máy need to cover the bundt pán with áluminum foil for ábout 20 minutes to prevent the bottom from browning.
  12. Check to see if your cáke is done by inserting á toothpick into the middle. If it comes out cleán, your cáke is done. Báking times máy váry by oven.
  13. áfter 10 minutes of cooling, gently run á knife áround the edges of your bundt to help releáse it from the edge before flipping. Invert the cáke onto á pláte ánd állow it cool for 2-3 hours.
  14. For the gláze: Soften creám cheese in the microwáve for 20-30 seconds in the microwáve, removing the wrápper first. It should be soft but not melted.
  15. In á medium-sized bowl, combine the creám cheese with the powdered sugár ánd continue to stir.
  16. ádd the heávy creám, one teáspoon át á time until the gláze reáches the desired thickness. It should drip of the spoon, but not run off the spoon.While you’re ádding the heávy creám, álso ádd the oránge zest, álmond extráct ánd the pinch of sált
  17. Once the gláze is nice ánd smooth, drizzle it over the cáke. If desired, you cán use á Ziploc bág to pipe the gláze the wáy I háve, drizzling it down the sides of the cáke.
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