Friday, November 22, 2019
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| Newfoundland Style Cherry Cake - a traditional Christmas favorite. |
Back to Christmas baking. Another very popular treat at this time of the year is the "Cherry Cake". A moist, dense pound cake with glace cherries and flavored with almond extract, this treat is a universal Christmas favorite in almost every Newfoundland household I know. I can't tell you how many different recipes I've tried over the years; 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.
This is also a popular gift item from our household. There is a list of standard recipients among friends and family who depend upon their annual fix.
Cream together
1 ½ cups butter
2 cups sugar
Add, one at a time, beating well after each addition until light and fluffy:
3 eggs
Add
2 tsp vanilla extract
2 tsp almond extract
Sift together
3 cups flour
1 ½ tsp baking powder
Fold dry ingredients into the creamed mixture alternately with
1 cup warm, undiluted evaporated milk
beginning and ending with the dry ingredients.
Fold in 1 pound halved glace cherries that have been tossed at the last minute in 1/4 cup flour.
Bake in greased and floured springform 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.
1 ½ cups butter
2 cups sugar
Add, one at a time, beating well after each addition until light and fluffy:
3 eggs
Add
2 tsp vanilla extract
2 tsp almond extract
Sift together
3 cups flour
1 ½ tsp baking powder
Fold dry ingredients into the creamed mixture alternately with
1 cup warm, undiluted evaporated milk
beginning and ending with the dry ingredients.
Fold in 1 pound halved glace cherries that have been tossed at the last minute in 1/4 cup flour.
Bake in greased and floured springform 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.