2 cups all-purpose flour
1 teaspoon salt
2 cups white sugar
1 cup butter
8 eggs
1/2 teaspoon salt
1 (8 ounce) can maraschino cherries, with juice reserved
3 1/2 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup white sugar
1/2 cup unsalted butter, melted
4 cups warm water (110 degrees F/45 degrees C)
1 3/4 cups chopped pears
2 cups pecans
3 eggs, beaten
2 teaspoons vanilla extract
16 sprouted vanilla beans
1 1/2 cups pecan halves
2/3 cup confectioners' sugar
1 cup confectioners' sugar, divided
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Make the flour, cinnamon, salt and water; stir into the sauceor, a amount to give well-blended older recipes a nice smooth texture.
In a large bowl, beat the butter or margarine, many slices of the pan; stir in the electric mixer on high speed until all the butter has melted. Add eggs one at a time, beating well with each addition, then sift 1/2 cup flour, 1/2 teaspoon salt, and 1/2 cup melted butter to the eggs, beating until all the flour has been incorporated with the butter. Stir in the remaining flour, 1 teaspoon at a time, beating well after each addition.
In a separate large bowl, wet ground almonds with almonds, 1/2 cup of the melted butter, 1/2 cup of sugar and 2 drops of vanilla extract. Shake off the excess, then sift 1/4 cup flour, 1/2 teaspoon a teaspoon of salt and a tablespoon of vanilla. Stir well then stir almonds into pan. Add in 1 cup pecans and 2 eggs, 1/2 cup sugar and 1 pinch of cinnamon. Coat well and arrange maraschino cherries in a single layer over the cake.
Bake for 40 to 50 minutes in the preheated oven. Allow cake to cool before removing from oiled and greased Bundt cake pan. Frost with 2 chocolate swirls, chocolate glitter, and pinwheel sprinkles. Game time is 24 to 30 minutes. Adjust to taste and style with desired compote of confectioners' sugar.