Cherry Cake - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Traditional Newfoundland Cherry Cake, made with red or green cherries. Error in video I used 1½ TSP of baking powder.
( NOT TBSP) Thanks
SEE RECIPE BELOW!
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Ingredients:

1½ Cups Butter or less
1½ Cups Sugar or less
3 Eggs
1 Tsp Vanilla or Almond extract
3 Cups Flour
1½ Tsp Baking Powder ( NOT 1½ TABLESPOONS )
1 Cup Carnation Milk ( room temp ) evaporated milk, or milk of choice
1 Cup Halved Glacé Cherries ( roll in 1/4 cup flour before adding to mixture )
ERROR MADE IN VIDEO, I SAID 1½TABLESPOONS OF BAKING POWDER, YOU ONLY NEED 1½ TEASPOON FULL. Please except my apologies. Bonita
Method:

Cream together butter and sugar.

Add eggs one at a time, mix well until light and fluffy.

Mix in vanilla or almond extract.

In another bowl sift or mix together flour and baking powder.

Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.

Fold cherries that have been rolled in flour to your mixture. Grease one 10 inch springform pan or two loaf pans, or pans of choice.

Bake in a 350°F, Preheated oven for 45 minutes to an hour depending on your oven, before removing from your oven check the middle of your cake first with a toothpick if it comes out dry it's done if wet close oven door and leave for another five minutes or so . Don't over bake your cherry cake , this will make your cake dry.

Remove cake from your oven let set in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.

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