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Author Notes: I love old-fashioned recipes, and this one begins with "Butter the size of an egg". Many years ago, my childhood friend Jessie flew across the country to visit me. She baked a simple yet delicious cake with fresh cherries, a recipe she had been given by her boyfriend's grandmother. Jessie and Dave have been married for about thirty years now, and Grandma Ida lived to celebrate her 100th birthday, baking well into her later years. I've made this cake, a few variations, every summer since Jessie's visit! —Lizthechef
- 4 tablespoons unsalted butter
- 1/2 cup organic cane or white sugar
- 2 large eggs
- 1 3/4 cups AP unbleached flour
- 1 teaspoon baking powder
- pinch of Kosher salt
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups pitted dark sweet cherries
- Powdered sugar
- Preheat oven to 350 degrees.
- Cream together butter and sugar. Mix in eggs, one at a time. Sift together flour, baking powder and salt. Add dry ingredients to wet. Stir in milk, vanilla and almond extract.
- Butter a 9 inch square baking dish and line with pitted cherries. Pour batter over cherries and bake 30 minutes, until cake tester comes out clean. Dust with sifted powdered sugar while cake is cooling.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Recipe for Cherries