Cherry Cake

I adapted my grandmother’s cherry cake recipe to include fresh cherries instead of maraschino cherries. Must have been an 90s recipe. Flavoured with almond extract, this cake is a dense and bursting with sweet fresh cherries. Serve it plain, or with a big dollop of whipped cream.

Cherry Cake

• 2 cups cherries, pitted

• 2 1/2 cups flour

• 3/4 cup butter, soften

• 3/4 cup sugar

• 3 eggs

• 1/2 cup milk

• 1/4 tsp salt

• 2 1/4 tsp baking powder

• 1/2 tsp almond extract

• 1 tsp vanilla

Preheat oven to 350°F. Line and grease a 9 inch cake pan.

Beat butter with sugar until fluffy. Add eggs one at a time, beating well each time. Stir in milk, almond extract and vanilla.

Sift flour, baking powder, and salt together. Toss about 1 tablespoon of the flour mixture over the cherries (this will prevent them from all falling to the bottom of the batter when baking). Fold remaining flour and cherries into the butter mixture. Pour mixture into prepared pan and bake for 50-60 minutes.