For years, in two consecutive houses, we had big – I mean BIG – cherry trees. We had so many cherries every year that some years we made cherry wine just to use them up. By the time we moved two years ago I was hooked on having a freezer full of cherries. Now every year I wait like a cougar in a tree for the prices to drop: $6.99, $4.99, $3.99, then, finally, when they hit $2.99 a pound, I pounce!
The California cherries are the first, then Washington state, then finally, fresh BC cherries from the Okanagan Valley, the inland, fruit and wine producing region of British Columbia. Sweet, dark and juicy, this year they are very BIG – almost too big for my doubled barrel cherry pitter. Yes, I’m serious about my cherries.
I usually freeze them with a dusting of sugar (don’t judge me!) but today I wanted to share my favorite cherry cake recipe. This buttery, almond flavoured cherry cake is an old family favourite. I’ve recently found it works just as well in a gluten free version made with almond and coconut flour.
It's best eaten fresh, but that's okay because in our house it never lasts very long.
You can get the whole recipe, both wheat and gluten free, here on my website
Perfect for the holidays coming up on both sides of the border next week. Why not give it a try. The amazing cherry and almond aroma alone is worth the effort.
And don't forget this month's giveaway for your chance to win one of three great prizes:
1st Prize: $20.00 Amazon Gift Card
2nd Prize: $15.00 Amazon Gift Card
3rd Prize: $10.00 Amazon Gift Card
Until next month, keep safe.