Preheat the oven to 325°.
Take your bundt pan and grease and flour it completely to ensure proper cooking and non-sticking.
In a large bowl or stand mixer cream the butter until smooth.
Now add the sugar and continue beating it until it’s light and fluffy.
Add the almond extract and mix.
Slowly add the eggs one at a time.
Making sure each one is mixed, then add the next egg.
In a separate bowl, sift the flour, baking powder and salt.
Begin to add parts of the dry ingredients and milk, beat until combined.
Repeat steps until all ingredients are well combined.
Pour the cherries into a strainer to rinse the juice from the cherries into a large bowl.
Keep the juice.
Pour 1/2 of your batter into the bundt cake pan.
Add your 3/4 of the cherries to the batter and lightly stir.
Lightly drizzle some of the juice into the bundt pan.
Lightly stir to combine.
Add the rest of the batter and repeat the steps with cherries and juice.
Cover the bundt pan with aluminum foil.
Bake at 325° for 65-70 minutes.
Remove from bundt pan and let cool.