Thank you to all who were able to make it to the new catalogue open house & rubber garage sale. I imagine you’ll all be busy over the next few days poring over the fall-winter collection & creating your wish lists (and don’t forget I’ll be checking up on you to see how they’re coming along!)
As promised, I’m posting the recipe for the cherry loaf pound cake. This recipe came to us via a friend of my mother’s, Fran, and has become a favourite. I am the proud owner of a kitchen aid stand mixer (LOVE IT) so find this (and many other recipes) is a cinch to whip up. The longest thing is the baking!
CHERRY LOAF POUND CAKE
2 cups all purpose flour
1/2 teaspoon salt
1 cup candied cherries, halved
1 cup butter
1 cup granulated sugar
2 tsp almond extract. I usually use vanilla extract instead as we have nut allergies in the house.
Combine flour & salt, stir well to blend. Mix 1/2 cup flour mixture with cherries & set aside. Cream butter & sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extract. Add remaining 1-1/2 cups flour gradually. Stir in floured cherries, mixing until well blended. Spread mixture in a greased loaf pan. Bake at 300F for 90-100 minutes or until toothpick inserted in centre comes out clean. Cake will crack on top.
A REMINDER that the stampers club will be starting soon. ONLY TWO SPOTS LEFT. Don’t miss out! RSVP ASAP. This club will be meeting in Burlington.
Now that the madness of the rubber garage sale is over…I’m hoping to get some card samples posted in the near future!!