2 1/2 cups gluten-free flour mixture
2 teaspoons baking powder
1/2 teaspoons salt
1 1/4 cups cherries
1 cup milk
2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 cups granulated sugar
1/2 cup granulated sugar
1/2 cup cherry juice
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour a bundt pan.
Sift together the flour, baking powder and salt. Transfer 1 1/2 tablespoons of the flour mixture to a small bowl, add the cherries and toss to coat and set aside.
In another small bowl, combine the milk and the almond and vanilla extracts and set aside.
In the bowl of an electric mixer beat the oil and sugar.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
Spoon the batter into the prepared pan.
Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes.
Glaze: In a small saucepan over medium heat, whisk together the granulated sugar and cherry juice and cook until the sugar dissolves, then boil for 1 minute. Remove from the heat, add almond extract and let cool for 1 minute.
Remove from bundt pan.