Ingredients
1 cup shortening (no oil)
3 cups granualted sugar
5 egg yolks (reserve whites)
3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3 tsp almond extract
5 unbeaten egg whites
1 can cherry pie filling
1 cup powdered sugar
1/4 cup Amaretto Liquer
Preparation
Sift together flour, soda & salt; set aside.
With electric mixer on high, cream shortening & sugar
Add 5 egg yolks one at a time, & blend well after each
Add dry ingredients alternately with 1 cup buttermilk
Add Almond extract & mix well
Gently fold in egg whites.
Grease & flour bundt pan
Pour 1/2 cake batter into pan; add cherry pie filling, pushing down gently; pour remaning batter to cover cherries.
Bake at 325 degrees 1 hour & 15 minutes or longer, depends on oven. Remove from oven, place on wire rack & cool in pan 15 - 20 minutes. Loosen edges of cake with a rubber spatula & invert cake onto cake dish, gently shake loose from pan. Finish cooling to room temperature.
While cooling, mix together amaretto liquer & powdered sugar. If too thick add a little water, if too thin add a little powdered sugar.
Drizzle frosting over cake. Chill if desired then serve with a small scoop of vanilla ice cream.
