NEWFOUNDLAND CHERRY CAKE

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I can’t tell you how many different recipes I’ve tried over the years for Newfoundland Cherry Cake; recipes that use cake flour, recipes that use regular flour, recipes that use thick cream, recipes that use whipping cream, recipes that use whole milk, all butter recipes, recipes that combine shortening and butter…

I’ve tried them all and still keep coming back to this standard recipe that I’ve made for decades. It’s hard to imagine a Christmas in our home without it.

Ingredients

• 1 pound chopped glace cherries + 1/4 cup flour
• 1 ½ cups butter
• 2 cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 2 tsp almond extract
• 3 cups flour
• 1 ½ tsp baking powder
• 1 cup lukewarm undiluted evaporated milk

Instructions

1. Rinse the cherries in a colander to remove any syrup that they may have been stored in. Pat them day between layers of paper towels.This step helps prevent the cherries sinking into the batter as well. Depending on their size, cut them into halves or quarters and set aside for later. They will get tossed in 1/4 cup of flour later but not until just before they are folded into the batter.
2. Cream together the butter and sugar well.
3. Add the eggs, one at a time, beating well after each addition until light and fluffy.
4. Beat in the vanilla and almond extracts.
5. Sift together the 3 cups of flour and baking powder.
6. ...........................................................................................
7. ...............................................................................................

full recipe : www.rockrecipes.com

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