Cherry Cake is a moist white cake that is a great substitute for traditional Christmas cake.
Aunt Irene always baked multiple Cherry Cakes each Christmas season and distributed them to various family members. I can still remember the first Cherry Cake that we received. It was such a treat.
My Mom had always made a traditional Christmas cake of fruit and nuts, baked early in the season and then wrapped in a cloth that was soaked with brandy. I tried to carry on the tradition, but soon realized that Cherry Cake was the preferred choice for a Christmas cake in our family.
Cherry Cake
Serves | 1 large loaf |
Inspiration | Aunt Irene |
Ingredients
- 1 3/4 Cups whole red glace cherries (halved)
- 3/4 cups whole green glace cherries (halved or elminate the green cherries and use 2 1/2 cups of red cherries)
- 2 Cups all purpose flour
- 1 Tsp baking powder
- 1 cup soft butter
- 1 cup white sugar
- 1/2 cup orange juice
- 2 Large eggs (beaten)
Note
When you are dealing with a pan that does not have a removable bottom, it is necessary to line the pan with waxed paper. This will insure that none of the cake sticks to the pan, and ruin the look of your loaf.
Adding flour to the fruit mixture helps to prevent the fruit from settling to the bottom of the pan.
If your butter is right out of the fridge, place it in the mixing bowl and microwave at 20 % for about a minute and a half, turning after half of the time.
Directions