Newfoundland Cherry Cake - a local Christmas favourite! - Rock Recipes

By foodiva

Ingredients

• 1 1/2 cups butter
• 2 cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 2 tsp almond extract
• 3 cups flour
• 1 1/2 tsp baking powder
• 1 cup lukewarm, undiluted evaporated milk
• 1 pound halved glace cherries + 1/4 cup flour

Details

Servings 1
Preparation time 30mins
Cooking time 90mins
Adapted from rockrecipes.com

Preparation

Step 1

Instructions
Cream together the butter and sugar well.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Beat in the vanilla and almond extracts.
Sift together the flour and baking powder.
Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
Fold in the halved glace cherries that have been tossed at the last minute in the ¼ cup flour.
Bake in greased and floured spring form pan, tube pan or loaf pans lined with parchment paper. Bake at 325 degrees F for 45 minutes- 1 hour depending upon the size of your pan.
Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.

Instructions