Preheat oven to 350 degrees. Butter and flour a nine-inch tube pan. Sift together the flour, cocoa and baking soda and set aside. Place the cherries in a dish, stir in the cherry liqueur and set aside. Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating until smooth. Stir in the flour mixture alternately with the buttermilk, mixing only enough to combine the ingredients. Add the almond extract to the cherry mixture, then fold this mixture into the batter. Spread the batter into the pan and bake for 45 minutes. Cool for 20 minutes in the pan, then remove from the pan and continue to cool on a rack. Recipe by: email@example.com (a.e.mossberg) (from the N.Y. Times) Posted to EAT-L Digest by Bob & Carole Walberg
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|Serving Size: 1 Serving (1639g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 509 (12%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||75 %|
|Saturated Fat 18.7g||93 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 2124.8mg||654 %|
|Sodium 2543.4mg||88 %|
|Potassium 1746.8mg||46 %|
|Total Carbohydrate 840.2g||247 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 831.7g|
|Protein 98.5g||141 %|
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Calories per serving: 4206
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