A light un-iced cherry cake bursting with juicy cherries.
fresh, washed and pitted, if frozen or canned drain well
dry bread crumbs
Wash and pit cherries.
Separate eggs and set yolks aside. Beat egg whites until stiff. Set aside in another bowl.
Cream butter. Add the sugar. Add egg yolks and almond extract and beat vigorously.
Mix in flour and salt.
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.
Butter 9″ X 9″ baking pan (or slightly larger) and sprinkle with bread crumbs. Pour in batter and stud with drained cherries.
Bake at 375° F. for 30 minutes. Cool and sprinkle with icing sugar to decorate if you wish.
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