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CHERRY ALMOND BUNDT CAKE by Squirrelly Cakes from Williams-Sonoma © 2007 Sarah Phillips baking911.com
Makes one 10-cup Bundt pan
Use a pastry brush to grease the Bundt pan thoroughly with solid shortening. I use Crisco shortening and a silicone pastry brush. Sprinkle some flour in the pan, (about 2 tbsp.) hold it over a sink, and turn and tilt the pan to distribute the flour evenly. Then invert the pan and tap out the excess flour to prevent a buildup of grease and flour on the finished cake.
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