My Mother had a small cast iron dutch oven. Mom told me that it was used at her home in Newfoundland to make Cherry Cake. Inside the dutch oven was a yellowed, folded barely legible recipe for Cherry Cake written in her Mother’s hand and taken down orally from Auntie Frances with approximate amounts and no baking instructions. We recreated the recipe and served it at a Christmas dinner for Seniors. We plated it with green frosting shaped Christmas trees.
Ingredients
- 1 1/2 cups butter, room temperature
- 1 3/4 cups white sugar
- 3 eggs, room temperature
- 2 teas vanilla extract
- 2 teas almond extract
- 3 cups flour, sifted
- 1 1/2 teas baking powder
- 1 cup warm evaporated milk
- 1/2 lb red glaze cherries
- 1/2 lb green glaze cherries
Directions
- Grease, dust with flour and line the bottom of a tube pan with waxed paper. Preheat oven to 325 F.
- Cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla and almond extracts.
- Combine the flour and the baking powder and add alternately with the warm milk.
- Cut the cherries into quarters and toss with 1/4 cup flour just before folding into the cake mixture with a wooden spoon.
- Bake 45min to 1 hour checking doneness with a wooden skewer.
Serving Suggestions:
This cake does not require any frosting