If I were to name a fruit that was my most favorite one, then Mango and Cherry would be neck to neck. While mangoes in some variety are available year round, cherries have a short shelf life. More importantly, they are super expensive especially in the east coast.
I miss those days when we went cherry picking, eating all we could. Or the days when I could grab a pound at 99 cents back in CA. I make up for it, by grabbing the cheapest I can, while they last.
In addition to eating them fresh, I also love trying new recipes such as this cake.
1 cups fresh cherries, pitted
1.5 cup all purpose flour
1/2 cup softened butter
2/3 cup sugar
1/2 cup milk
1 tsp vanilla essence
2 cardamon pods, crushed
1 tsp baking powder
Preheat oven to 325 degrees F.
In a bowl, beat butter, sugar and vanilla essence till fluffy. Add eggs, flour, cardamon, and then milk and continue to beat until combined.
Add half the cherries and mix together. Transfer to a greased cake pan. Press rest of the cherries on top of the batter.
Bake for 30-35 minutes until golden. Cool on a wire rack, before serving.
Goes well with the Cherry Swirl Ice cream. Stay tuned for the recipe 🙂