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Cherry Cake

Coleen Parrott
Amelia and Colette Parrott

  • 1 ½ cups margarine
  • 2 cups sugar
  • 4 eggs

  • 1 tsp baking powder

  • 3 ½ cups flour

  • 1 cup hot milk
  • 1 tsp vanilla flavouring
  • 1 lb cherries, quartered

Cream margarine and sugar. Add eggs, one at a time, to creamed mixture and beat well. Reserve ½ cup flour and dust on cherries. Add vanilla to egg mixture. Add flour and baking powder alternately with hot milk. Add cherry mixture and fold in. Bake in a greased and floured pan at 325° F for 2 hours.