Not everyone is in this photo…but this is some of the group from the Mississauga Holiday Stamp a Stack yesterday. Thanks to all who could make it! We had a good time stamping, chatting and…eating.
By request, I'm once again posting the cherry pound cake recipe to share with you. Please remember that if we're ever invited to the same pot luck, stamping event, whatever, that I get first dibs on bringing this dish ROFLOL.
Cherry Pound Cake
2 cups flour
1/2 tsp salt
1 cup butter
1 cup sugar
2 tsp almond extract (**I use vanilla since we have nut allergies in the household)
1 cup candied cherries, halved
Mix together flour & salt, remove 1/2 cup of mixture & combine with halved cherries. Set aside. Cream together butter & sugar until fluffy, add eggs one at a time, blending well after each addition. Add extract. Gradually add the flour mixture, then add the floured cherries. Bake in greased loaf pan at 300 degrees for 90 minutes. Cake often cracks on top.
I'm also tagging this entry so that I can find it later on when I lose the recipe card again!!
This week I've got one more Holiday Stamp a Stack scheduled, plus a workshop for the Sam's Day Silent Auction winner – supporting the James Fund for neuroblastoma research at Sick Kids Hospital.
The holiday season is gearing up – lots of activities happening! I'm adding one more thing to your plate – Sale-a-Bration is coming in January – why not book your workshop date NOW to ensure first pick at prime dates. Sale-a-Bration brings free product with every $65 merchandise order, plus more free product for qualifying workshop hostesses and those who sign up to be a demonstrator! Keep your eye here at www.yamstamps.com for more information, and contact me ASAP to schedule a class!