Step 1: Turn the oven on to 350°F. Grease or use Baker’s Joy spray to coat a Bundt cake pan; shake off extra flour and place pan aside.

Step 2: Using an electric mixer, cream sugar and softened butter. To give it a finer grain if you don’t have Caster sugar, pulse the same quantity of granulated sugar in a food processor.

Step 3: Combine the flour, baking powder, almond flour, lemon zest, and salt. Gradually add flour mixture to mixer; blend for 2 minutes, or until smooth.

Step 4: Cherry skins should be cleaned with fresh water, drained, and patted dry with paper towels. Keep in mind that these are fruitcake-style glace cherries, not jarred maraschino cherries.

Step 5: Chop cherries into fourths and toss them in two tablespoons of flour to coat well. Instead of sinking to the bottom, the flour works as a glue to keep them floating in the batter.

Step 6: Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean from the sticky batter.

Step 7: Once the cake is cool, coat it with a glaze made of confectioner’s sugar, lemon juice, and extracts. Garnish with toasted almond slices and glace cherry halves.