Instructions:

Cherry Almond Cake

1 cup maraschino cherries, quartered
2 cups all-purpose flour
2 tablespoons ground almonds
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 teaspoon almond extract
3/4 cup granulated sugar
4 eggs
1/3 cup sour cream

Preheat oven to 325 degrees F.

Grease a deep 8-inch round cake pan, line bottom with paper and grease again.

Pat maraschino cherries dry. Combine flour, ground almonds, baking powder and salt. Add cherries and toss until pieces are well coated; reserve. Beat butter, almond extract and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition.

Stir in dry ingredient and cherry mixture in 3 additions, alternately with sour cream. Spread into prepared pan.

Bake 1 1/4 to 1 1/2 hours, or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Turn cake out and cool completely. Serve with custard sauce.

Custard Sauce
Heat 1 cup milk and 1 cup 10% cream, without boiling.

Beat 6 egg yolks with 1/4 cup sugar; stir in milk gradually. In a saucepan, cook over medium heat without boiling until thickened, stirring constantly. Remove from heat. Stir in 1/2 teaspoon vanilla extract. Serve cold.