Instructions

Preheat oven to 350 and grease bundt pan.

In a food processor, pulse maraschino cherries until lightly chopped. RESERVE THE MARASCHINO CHERRY LIQUID. Set both aside.

Place egg whites in a mixing bowl or stand mixer and beat until they form soft peaks, set aside.

In a new bowl, cream butter until it is white and fluffy. Once done,  add sugar and 3-4 TBSP of the maraschino cherry liquid. Your mixture should turn a soft pink.

In a separate bowl, combine flour, salt, and baking powder. Mix well. Set aside.

Take the milk in a measuring cup and add the vanilla and almond extracts.

Return to your butter and sugar mix and slowly add the dry mixture. Alternate between the dry mix and the milk, whisking all together at a low speed.

Add your chopped cherries and combine well.

Grab your soft peaks and gently fold them into your batter. When all is combined, add to your bundt pan and bake for 50 minutes or until a toothpick comes out clean when testing the cake.

Allow to cool.

For the chocolate ganache, take 1 cup of heavy cream and bring to a low simmer in a saucepan. Once the cream begins to simmer, remove from heat and add chocolate chips. Stir the melting chocolate to combine well.

Pour ganache over the top of the bundt.

Allow to cool for 10 minutes.

Enjoy 🙂

Bake at 350 for 50 minutes