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 until fluffy. Add the eggs one at a
time, beating until smooth. Stir in the flour mixture alternately with the
buttermilk, mixing only enough to combine the ingredients. Add the almond
extract to the cherry mixture, then fold this mixture into the batter.
Spread the batter into the pan and bake for 45 minutes. Cool for 20 minutes
in the pan, then remove from the pan and continue to cool on a rack.
Recipe by: aem@mthvax.cs.miami.edu (a.e.mossberg) (from the N.Y. Times)
Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA>
on Dec 1, 1997
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