Cherry-Almond Picnic Cake

[Karen]

Cherry-Almond Picnic Cake

1/3 cup very finely chopped almonds
1 cup sugar
1/2 cup (1 stick) margarine or butter, softened
1/2 cup milk
1/2 teaspoon almond extract
1 container (15 ounces) ricotta cheese
2 eggs
2 1/2 cups all-purpose flour
1 cup dried cherries or prunes, chopped
1 cup chopped almonds, toasted if desired*
3 teaspoons baking soda
1/2 teaspoon salt

Heat oven to 350? F. Grease a 12-cup Bundt cake pan or tube pan, 10x4 inches.

Coat pan with 1/3 cup very finely chopped almonds.

Beat sugar, margarine, milk, almond extract, ricotta cheese and eggs in a large bowl on low speed until blended. Beat on medium speed for 2 minutes, scraping the sides of the bowl occasionally.

Beat in remaining ingredients (batter will be very thick). Spread in pan.

Bake 55 to 65 minutes or until toothpick inserted near the centre comes out clean. Cool for 20 minutes. Remove from pan; place on wire rack.

Sprinkle with powdered sugar if desired. Serve warm or let stand until cool. Makes 16 servings.

*To toast almonds and other nuts, heat oven to 350?F. and bake in an un-greased pan for about 10 minutes, stirring occasionally, until golden brown.