Valentine cake
I’ve had lots of e-mails on how people are using dried cherries. One of my favorites is dried cherries chopped finely and added to egg batter for french toast. Coat bread and cook as usual.
Here is a recipe using Maraschino cherries. Yes, we grow the light sweet cherries that are used for Maraschino cherries.
Maraschino Pound Cake
prep time 20 min—-cook time 1hr 20 min
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 8oz pkg cream cheese
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
1/4 cup all- purpose flour
Preheat oven to 325. Grease and flour ad 8 inch tube pan. Mix together the flour, baking powder and salt; set aside. In large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan. Bake in oven 80 min, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 min, then turn out onto a wire rack and cool completely. Enjoy!