Ingredient: eggs

Cherry Cake

I had a house full this week, my niece, her partner and their 5 children visiting and, it being cherry season here in BC, I took the opportunity to make my favorite Cherry Cake. It’s sort of like the French Clafoutis but the beaten egg whites make it more of a cake, less pie. And the almond extract makes it smell amazing!

We’ve been lucky to have a prolific cherry tree for many years and I make this cake form either fresh or frozen cherries.  Best eaten the first day – as if you could resist!

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Cherry Cake
A light un-iced cherry cake bursting with juicy cherries.
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Instructions
  1. Wash and pit cherries.
  2. Separate eggs and set yolks aside. Beat egg whites until stiff. Set aside in another bowl.
  3. Cream butter. Add the sugar. Add egg yolks and almond extract and beat vigorously.
  4. Mix in flour and salt.
  5. Butter mixture will be quite stiff. Add a bit of the egg whites to soften, then fold egg whites into butter mixture. Do not over blend.
  6. Butter 9" X 9" baking pan (or slightly larger) and sprinkle with bread crumbs. Pour in batter and stud with drained cherries.
  7. Bake at 375° F. for 30 minutes. Cool and sprinkle with icing sugar to decorate if you wish.
  8. Enjoy.

Best Christmas Fruitcake Ever

First, I want to thank everyone who came to the facebook launch of Home for Christmas, the last of this first batch of Fortune Bay books. (Don’t worry, there should be another one coming out next summer, 2017. Join my mailing list for news of new books.)

It was great to hang out with some readers who are quickly becoming friends, and to meet so many new potential readers from as far away as  South Africa, Holland, New Zealand and Australia!

I promised to put up my recipe for fruit cake – guaranteed to turn skeptics into fans. So here it is.

The secret is the strawberry jam, kirsch brandy, pineapple step.
It still tastes like fruit cake, just moist and fruity and good.

I got this recipe from my mother-in-law, who originally found it in the Toronto Star many years ago. Apparently it was sent in by a reader from Winchester Ontario which, coincidentally is where my sister lives. I love when synchronicity happens!

There are quite a few steps, but worth the trouble. It doesn’t really take that long and you end up with fruitcake to eat and give away.

My recipe says “make in late October”, so I better get at it!

Judy

Print Recipe
Best Christmas Fruitcake Ever
Guaranteed to turn skeptics into fans. The secret is the strawberry jam, kirsch brandy, pineapple step. It still tastes like fruit cake, just moist and fruity and good. Originally called "Willis Fruit Cake".
Prep Time 2 days
Cook Time 2 hr 20 min.
Passive Time 2 months
Servings
mini-loafs
Ingredients
Day 1, Group 2
Day 2, Group 3
Prep Time 2 days
Cook Time 2 hr 20 min.
Passive Time 2 months
Servings
mini-loafs
Ingredients
Day 1, Group 2
Day 2, Group 3
Instructions
Day 1, Group 1
  1. Mix all ingredients together in a large bowl, cover with plastic and leave at room temperature overnight.
Day 1, Group 2
  1. Simmer pineapple and sugar for 45 minutes, stirring frequently. Cool and stir in brandy. Refrigerate overnight.
Day 2, Group 3
  1. Pre-heat oven to 275°.
  2. Mix dry ingredients.
  3. In a very large bowl, toss fruit and nuts in 1/2 cup of dry ingredients.
  4. In a separate bowl, cream butter and sugar. Add eggs one at a time.
  5. Stir in dry ingredients alternating with pineapple mixture. Combine lightly between additions.
  6. Pour over flour-coated fruit and nuts mixture. Mix well.
  7. Pour into prepared pans. (I line mine with parchment paper.) Put in preheated oven with a baking dish of water to keep loaves from drying out.
  8. Bake at 275° for 2 hr and 20 min.
  9. Cool. Wrap in brandy soaked cloths (or rum, Fireball or fruit juice). Wrap with foil and store at room temperature in a cool room.
  10. Douse periodically with brandy or juices as the cloth dries out.
  11. Enjoy at Christmas and beyond.