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Anne Murray's Cherry Cake
1 1/2 cups butter 375 mL
2 cups granulated sugar 500 mL
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. From www.Recipegoldmine.com
This coming Monday Jean shares some natural home remedies that she uses as requested by the readers. And next Friday Author and Lancaster native Tana Reiff writes about "The Amish and Commerce".