Gillian told me she wanted flowers to dance around
her head too.
It is fitting that the first year we spend together as a family, I am making a recipe that comes from her's. After all, this is about learning from my family, right?
|This is what time travel must feel like.|
Cherry Bundt Cake
1 1/4 cups softened butter
2 3/4 cups sugar
1 tsp almond extract
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup undiluted Carnation Evaporated Milk
2 cups drained, quartered maraschino cherries
Pre-heat oven to 350F.
Blend together butter, sugar, eggs and almond extract in large mixer bowl on low speed. Beat on high speed for 5 minutes, scraping down sides of bowl often. Stir together flour, baking powder and salt. Add to creamed mixture alternately with evaporated milk, combining lightly after each addition. Stir in cherries. Turn batter into a buttered 12-cup bundt pan or 10 x 4-inch tube pan. Bake in oven for 70 to 80 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely. Dust top lightly with icing sugar to serve.
So once the birthday girl tasted her cake, she realized that her mother did not use whole wheat flour, so hey, not my fault. It was still incredibly moist and it tasted very similar, to me at least. Next time, it'll be perfect.
now these points of data make a beautiful line