CHERRY CAKE – (Family & Traditional Newfoundland)
Butter (soft/room temp) – 1 ½ cups
White Sugar – 1 ¾ cups
Eggs (room temp) – 3
Vanilla Extract – 2 tsp
Almond Extract – 2 tsp
Flour (sifted) – 3 cups + ¼ cup for cherries
Baking Powder – 1 ½ tsp
Evaporated Milk -1 cup
Red Glace Cherries – 1 lb
Preheat oven 325°F
Grab a tube pan or bundt pan grease it, and dust it with flour
BOWL # 1
Cream butter and sugar until fluffy and smooth 3-5 min on medium speed
Add eggs one by one, mix well after each egg to fully incorporate
Add the vanilla and almond extract
BOWL # 2
Mix flour and baking powder
* Warm the evaporated milk in a sauce pan or in the microwave, not boiling hot just warm.
*Cut cherries into quarters and toss with a ¼ cup flour
Alternate adding Bowl 2 (dry ingredients) and the warm milk to Bowl 1 (butter mixture)
Fold the cherries into the cake batter with a wooden spoon.
Bake 50 min to 1 hr. Check consistency with a toothpick if it comes out clean it is done. If necessary cover the top with foil after 45 min of cooking in case the top is getting too brown without being cooked fully throughout.
Take out of oven let cool in pan a few minutes then flip onto a wire rack to cool thoroughly.