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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cake 2088g Recipe makes 1 cake) The following items or measurements are not included below: lemon flavoring |
||
| Calories 6220 | ||
| Calories from Fat 2820 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 313.4g | 482% | |
| Saturated Fat 187.8g | 939% | |
| Monounsaturated Fat 84.1g | ||
| Polyunsaturated Fat 16.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1612mg | 537% | |
| Sodium 5439mg | 226% | |
| Potassium 2367mg | 67% | |
| Total Carbohydrate 775.1g | 258% | |
| Dietary Fiber 24.2g | 96% | |
| Sugars 365.1g | ||
| Protein 93.9g | 187% | |
Ingredients
- 1 1/2 cups butter
- 1 1/2 cups sugar
- 4 eggs
- 4 cups flour
- 2 teaspoons baking powder
- 16 ounces cherries, dried, glazed (baking cherries)
- 1 teaspoon almonds
- 1 teaspoon vanilla
- 1 teaspoon lemon flavoring
- 1 cup warm milk
- 1 teaspoon salt
Directions
1
Mix dry ingredients together and set aside.2
Cream together butter and sugar, add eggs, vanilla, almond and lemon flavoring and continue to beat.3
Add dry ingredients and warm milk a little at a time till well mixed. Add the glazed cherries.4
Bake at 325 for 1 hour or until done.
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- Course > Desserts > Cakes
- Cuisine > North American > Canadian > Atlantic
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: gentylwind
On Jul 5, 2008
What a delicious recipe! I could not find the dried glazed cherries at my local Kroger, so substituted two cups of maraschino cherries (without the liquid). It turned the batter a lovely pink. I frosted it with Martha Stewart's Grand Marnier Italian Buttercream Frosting and it was the best cake I have ever made. Highly recommend!
From: Chef #835392
On May 8, 2008
Delicious and easy to make!! I used some frozen sour pie cherries that I had in the freezer and I frosted it with a buttercream icing. It is now a household favorite!
From: bert
On May 23, 2004
Dorothy, I love this cake. Easy to make and very moist. Thanks for posting the recipe.
From: Baby Kato
On May 20, 2004
Thanks Dot for posting this wonderful recipe. It was so tender and tasty that I could have eaten it all by myself. I halfed the recipe very easily and it still made a substantial size cake. This is a keeper for my personal cookbook.
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