Cherry Cake Squares

  1. 1 cup butter
  2. 1½ cup white sugar
  3. 2 eggs
  4. 1 tsp vanilla extract
  5. 1 tsp almond extract
  6. 1½ tsp baking powder
  7. ¼ tsp baking soda
  8. 2 cups flour
  9. 1 cup glace cherries, quartered

  1. 2 cups icing sugar (powdered sugar)
  2. ½ cup butter
  3. 1 tsp vanilla extract
  4. 1 -2 tbsp milk

  1. Cream butter sugar and vanilla until light and fluff.
  2. Add the eggs, vanilla and almond extracts and beat well.
  3. Sift together the flour, baking powder and baking soda.
  4. Add dry ingredients to the creamed mixture, folding to combine well.
  5. Fold in the chopped cherries.
  6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 45-55 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1½ and use a 9x13 pan instead if you have one of those.)
  7. Remove from oven and cool completely on a wire rack.
  8. Frost with vanilla frosting.
  9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
  10. Spread over the cooled cookies and cut into squares or bars.
  11. These freeze very well in airtight containers.


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