Just made the Cherry Vanilla Tea Cake. I used a glass 9" Pyrex Square Pan and greased it with shortening instead of the butter ... butter has a tendency to burn. I also added more cherries (pitted and halved) ... about 1-3/4 cups. I then increased the flour to 1-1/2 cups plus 2 tablespoons to compensate for the increased wetness in the batter due to the additional cherries. It baked in the oven for almost an hour until it got to the right doneness (toothpick inserted in comes out clean) and a dark golden brown. Dusted it with Confectioner's Sugar when it was served. I might dust it with European Vanilla Sugar the next time.
I am pretty picky when it comes to recipes and this one is definitely a keeper !!!! ABSOLUTELY DELICIOUS when served warm !!!
Just made the Cherry Vanilla Tea Cake. I used a glass 9" Pyrex Square Pan and greased it with shortening instead of the butter ... butter has a tendency to burn. I also added more cherries (pitted and halved) ... about 1-3/4 cups. I then increased the flour to 1-1/2 cups plus 2 tablespoons to compensate for the increased wetness in the batter due to the additional cherries. It baked in the oven for almost an hour until it got to the right doneness (toothpick inserted in comes out clean) and a dark golden brown. Dusted it with Confectioner's Sugar when it was served. I might dust it with European Vanilla Sugar the next time.
I am pretty picky when it comes to recipes and this one is definitely a keeper !!!! ABSOLUTELY DELICIOUS when served warm !!!