The glut of cherries gleaned from my parents' has packed my pantry and freezer. You want cherries? I've got cherries: dried; frozen purees; frozen whole; martini makings (I borrowed the idea from a local restaurant that has fruit martinis through the year from the frozen stock); even liquored in brandy. Don't you think that will be excellent over molten chocolate cakes?
But I ask myself, how much is TOO much? It was all easier than expected thanks to the speedy pitter I borrowed from my parents. Which is called a "stoner", but I thought you'd get the wrong impression of the help around here. Actually, that might be the right impression for the help around here, but that's a whole other story... Back to the pitter that I borrowed, then promptly broke. Oops. Dammit. After my parents replaced theirs (and bought me one! Thanks!) I got back to it. I ask myself, is it enough? For what, I don't know. The next holocaust? But me being me, I decided it was not enough. So here's a recipe for a moist and delicious caked bejeweled with red and yellow cherries.
Double Cherry Buckle
1/2C butter
1/2C (or less) sugar
1 egg
2C flour
2 1/2tsp baking powder
1/4tsp salt
1/2C milk
2C pitted cherries; red, yellow or mixed
Mix all of the ingredients except the cherries until blended. Gently fold in the cherries. Bake at 350F for 40 - 45 minutes.
This recipe makes one 8x8 cake or about 3 mini loafs. Perfect at brunch.
Mini loafs, ready for the freezer
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