from Jack and Mary in the Land of Thieves
Mom used to make a cherry cake from her basic ‘pound cake’ recipe, which was “a pound of butter, a pound of sugar, and pound of flour, a pound of eggs.”
Ingredients
1 cup of butter,
2 cups of sugar
3 cups of flour
8 eggs
a pinch of salt
2 tsps of either lemon juice/vanilla/almond extract
a little grated zest of lemon
3 ½ cup flour (divided)
1 ½ cups candied cherries
Directions
Cream butter and sugar. Slowly add eggs and (your choice of) flavouring and lemon zest. Add 3 cups of flour and mix well. Dredge the cherries in 1/2 cup of flour and add to the mixture.
Pour mixture into a buttered cake pan. Bake at 325 for 45 minutes to an hour or whenever a toothpick inserted in the center comes out clean. Let sit in pan for 10 minutes before turning over on a rack.
Nada’s Tips & Tricks: I prefer fresh or frozen cherries. To pit fresh cherries, remove the stem and using a metal straw, press the pit through until it releases. You can also use frozen cherries – just thaw and ensure you don’t include the juice.
Contents and images used with permission by the family of Noreen Lewis.