1-2tablespoonsheavy cream or milk**(only if needed to thin the glaze)
Preheat the oven to 350 degrees. Grease and flour a 9” bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker’s Joy.
Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the chopped, drained cherries gently into the batter.
Pour the batter into the greased cake pan.
Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you’ve reached the consistency you’d like.
Once the cake is cool, spread the glaze on top of the cake.
Decorate the top of the cake with stemmed maraschino cherries if desired.
Slice and serve.
Store the cake covered at room temperature.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of glazed cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**