INGREDIENTS

7 oz. almond paste
1 cup sugar
1 cup butter, room temperature
4 large eggs, room temperature
2 cups flour
1 teaspoon baking powder
1/2 cup milk
1 1/2 cups melted chocolate
1 cup candied cherries, chopped
1 cup powdered sugar
1 to 2 tablespoons milk

DIRECTIONS

Preheat oven to 325 degrees. Grease and flour a 10″ bundt pan.

Using an electric mixer, beat grated almond paste, sugar, and butter until well mixed.

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

Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Do not over mix. Fold in cherries.

Melt chocolate.

Pour 1/3 of batter into bundt pan. Layer with melted chocolate and then pour the rest of the batter on top. Pour batter into pan. Bake for 50-60 minutes or until toothpick comes out clean. Whisk powdered sugar and milk until desired thickness. Let cake cool and then drizzle with icing.