Step 1

Rinse the cherries in a colander to remove any syrup that they may have been stored in. Pat them day between layers of paper towels.This step helps prevent the cherries sinking into the batter as well. Depending on their size, cut them into halves or quarters and set aside for later. They will get tossed in 1/4 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 glace cherries that have been tossed at the last minute in the 1/4 cup flour.

Step 8

Bake in greased and floured spring form pan, tube pan or two 9x5 inch loaf pans, lined with parchment paper. ( If you like, you can make this recipe in 3 disposable 8x4 inch pans by adjusting the ingredient amounts. See NOTES section below for the correct ingredients amounts, which are about 1/3 more than the standard recipe amounts.)

Step 9

Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your cake pan/s. (Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your pan.

Step 10

Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.

Step 11

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