30 ounces maraschino cherries (three 10-ounce jars) (we’ve put in up to 4 cups of cherries so add more if you’d like!)
1 1/2 cups granulated sugar
1 cup milk
1 cup oil
2 large eggs
2 teaspoons almond extract
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FOR THE GLAZE:
2 cups powdered sugar
2 tablespoons melted butter
⅓ cup maraschino cherry juice
1/2 teaspoon almond extract
1-2 tablespoons heavy cream or milk** (only if needed to thin the glaze)
Preheat the oven to 350 degrees. Grease and flour a 9” bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker’s Joy.
Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the chopped, drained cherries gently into the batter.
Pour the batter into the greased cake pan.
Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you’ve reached the consistency you’d like.
Once the cake is cool, spread the glaze on top of the cake.
Decorate the top of the cake with stemmed maraschino cherries if desired.