Anne Murray's Cherry Cake

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1 1/2 cups butter 375 mL

2 cups granulated sugar 500 mL
4 eggs 1 teaspoon each vanilla, almond and lemon extract 5 mL 4 cups all-purpose flour 1 L
2 teaspoons baking powder 10 mL
1 teaspoon salt 5 mL
1 cup milk 250 mL
1 1/2 cups each halved red and green candied cherries 375 mL

With electric mixer, cream butter with sugar thoroughly. Add eggs, one at a time, beating well after each. Beat in extracts.

Combine 3 1/2 cups (875 mL) of flour with baking powder and salt; mix thoroughly. Add flour mixture to creamed mixture alternately with milk. Toss cherries with remaining 1/2 cup (125 mL) flour; fold into batter. Pour into well-greased and floured 10-inch (3 L) Bundt pan. Bake in 235 degree F (160 degree C) oven for 1 3/4 hours or until tester inserted in center comes out clean.

Let cool a few minutes in pan, then turn out onto wire rack to cool completely.