Dried Cherry Cake

Servings:
12

Yield:
1 to 9 – inch round cake

Ingredients

Directions

Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.

In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.

Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

Nutrition Facts (per serving)