3 1/2 cups (875 ml) flour

1 tablespoon (15 ml) baking powder

1 1/4 cups (310 ml) milk

1 teaspoon (5 ml) vanilla extract

1/2 teaspoon (2.5 ml) almond extract

1/2 teaspoon (2.5 ml) lemon extract

1 cup (250 ml) unsalted butter, softened

1 3/4 cups (430 ml) sugar

3 eggs

1 1/2 cups (375 ml) jujubes candies, halved and floured

Frosting and candies for garnish

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour a 25-cm (10-inch) in diameter Bundt cake pan.

In a bowl, combine the dry ingredients. In another bowl, combine the milk and the vanilla, almond and lemon extracts. Set aside.

In a third bowl, cream the butter and sugar until light and fluffy. Add the eggs and beat until the mixture is smooth. Add the dry ingredients alternately with the milk. With a wooden spoon, stir in the candies. Pour into the pan.

Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Remove from the pan, let cool and frost, if desired. Decorate with candies.

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