Ingredients:
1/3 cup finely chopped almonds
1 cup sugar
1/2 cup margarine or butter (1 stick) -- softened
1/2 cup milk
1/2 teaspoon almond extract
1 (15 ounce) container Ricotta cheese
2 eggs
2 1/2 cups all-purpose flour
1 cup dried cherries -- chopped
OR
1 cup prunes -- chopped
1 cup chopped almonds -- toasted if desired
3 teaspoons baking powder
1/2 teaspoon salt

Directions:
Heat oven to 350º. Grease 12-cup bundt cake pan or tube pan, 10 × 4 inches. Coat pan with 1/3 cup finely chopped almonds. Beat sugar, margarine, milk, almond extract, Ricotta cheese and eggs in large bowl on low speed until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Beat in remaining ingredients (batter will be very thick). Spread in pan.

Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 20 minutes. Remove from pan; place on wire rack. Sprinkle with powdered sugar if desired. Serve warm or let stand until cool.