Baking · Newfoundland

Prize Cherry Cake

Five eggs, a can of cream, lemon rind and a pound of floured cherries. Two and a half hours low and slow.

A photo of glazed bundt cake
Photo: Vegan Feast Catering, CC BY 2.0
Total
2 hr 45 min
Prep
20 min
Cook
2 hr 30 min
Oven
300°F / 150°C
Ingredients
  • 1 ½ cups butter
  • 2 cups sugar
  • ½ tsp almond flavouring
  • ½ tsp vanilla
  • 4 cups flour
  • 1 tsp baking powder
  • 5 eggs
  • 1 can cream
  • 1 lemon (juice and grated rind)
  • 2 pkgs cherries (8 oz each, coated with flour)
Method
  1. Cream the butter. Beat in the sugar gradually, then the almond and vanilla.
  2. Sift together the flour and baking powder. Beat 2 minutes.
  3. Blend in the eggs one at a time, beating until light and fluffy after each egg.
  4. Add the sifted dry ingredients alternately with the can of cream.
  5. Add the juice and grated rind of one lemon.
  6. Add the cherries that have been coated with flour.
  7. Bake for 2 to 2 1/2 hours at 300.

Notes

Coating the cherries in flour is what keeps them from sinking. Do not skip it.

Source: Nan's recipe book

cakecherrieschristmasnan's book

wolfeats.ca/recipes/prize-cherry-cake/