NEWFOUNDLAND CHERRY CAKE

Newfoundland Cherry Cake. A big local favourite especially during the Holidays. The secret in this recipe is undiluted evaporated milk for added richness.

Back to Christmas baking with a perennial favourite, Newfoundland Cherry Cake .

Another very popular treat at this time of the year is the “Cherry Cake”. A moist, dense pound cake with glacé cherries and flavoured with almond extract, this treat is a universal Christmas favourite in almost every Newfoundland household I know.

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. 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.
7. ...............................

For full instruction please see: www.rockrecipes.com

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