Step 1

Pit the cherries and cut them in quarters. They will get tossed in ¼ cup of flour later but not until just before they are folded into the batter.

Step 2

Cream together the butter and sugar well.

Step 3

Add the eggs, one at a time, beating well after each addition until light and fluffy.

Step 4

Beat in the vanilla and almond extracts.

Step 5

Sift together the 3 cups of flour and baking powder.

Step 6

Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.

Step 7

Fold in the chopped cherries that have been tossed at the last minute in the ¼ cup flour.

Step 8

Bake in greased and floured spring form pan, tube pan or 2 loaf pans, lined with parchment paper. Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your pan.

Step 9

Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. (My large bundt pan took 1 hr 10 minutes) When a wooden toothpick inserted in the centre comes out clean, its done. Be careful not to go past this stage or the cake will be dry.

Step 10

Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.