Anne Murray's Cherry Cake
1 1/2 cups butter
2 cups granulated sugar
1 teaspoon each vanilla, almond and lemon extract
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 cups each halved red and green candied cherries
With electric mixer, cream butter with sugar thoroughly. Add eggs, one at a time, beating well after each. Beat in extracts.
Combine 3 1/2 cups of flour with baking powder and salt; mix thoroughly. Add flour mixture to creamed mixture alternately with milk. Toss cherries with remaining 1/2 cup flour; fold into batter. Pour into well-greased and floured 10-inch Bundt pan. Bake in 325 degrees F. oven for 1 3/4 hours or until tester inserted in center comes out clean. Let cool a few minutes in pan, then turn out onto wire rack to cool completely.