Newfoundland Cherry Cake
1 ½ cup butter
2 cup sugar
2 tsp vanilla extract
2 tsp almond extract
3 cup flour
1 ½ tsp baking powder
1 c up lukewarm, undiluted evaporated milk
1 pound halved glace cherries mixed with ¼ cup flour
Cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition until light and fluffy. Beat in the vanilla and almond extracts. Sift together the flour and baking powder.
Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning and ending with the dry ingredients. (Add flour in 3 portions and milk in 2 portions.) Fold in the halved glace cherries that have been tossed at the last minute in the ¼ cup flour.
Bake in greased and floured spring form pan, tube pan or loaf pans lined with parchment paper. Bake at 325 F for 45 minutes to 1 hour, depending on 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 (when a wooden toothpick inserted in the center comes out clean). Be careful not to go past this stage or the cake will be dry.
Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.
from Dee Stead
I grew up in Newfoundland, where Cherry Cake is a must at Christmastime. “Newfie Cherry Cake” must contain only evaporated milk, which gives it a super-rich taste and texture. Because my family loves it, I make it not only for the holiday season, but several times throughout the year.