Apricot and cherry bundt cake

Ingredients for 1 servings:

• 1 jar cherry(s), 720 ml
• 8 apricot(s), halves, from the can
• 200 g butter, soft
• 180 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 1 pinch of salt
• 6 drops of bitter almond flavor
• 175 g flour
• 1 tbsp flour
• 1 packet of baking powder
• 200 g almonds, ground, without skin
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Grease and flour a Bundt cake pan (approx. 2 L capacity). Drain the cherries and apricots thoroughly. Dice the apricots. Cream together the butter, sugar, and vanilla sugar. Beat in the eggs one at a time. Add the salt and flavoring. Combine the flour, baking powder, and almonds, and stir briefly. Combine the cherries, apricots, and 1 tablespoon of flour, and carefully fold into the batter. Pour the batter into the pan and smooth it down. Bake in a preheated oven at 180°C for about one hour. Remove the cake from the pan while still warm.