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About this recipe: I have always like simple cakes, and if they're easy to do...all the better! I find Tish Boyle's recipes are such. Even some of her most luscious cakes in The Cake Book look gentle enough to attempt for a non professional like me. This is based on Boyle's Cherry-Almond Cream Cheese Pound Cake baked in a bundt pan. I didn't have a bundt pan at the time of making this so I used a 9 inch loose-bottom round pan, which works well too. I would love to follow her recipe by using cherries but I didn't have any so I used apricots as substitute. Since I love almond and wanted the cake to a slightly coarser degree with full almond taste, I substituted 1 cup of cake flour with ground almond. I also didn't have kirsch and since I did not use cherry so it was okay. I used rum instead. Sugar was reduced by half cup. The recipe below is based on my alterations as mentioned.