Phew, it's been a wild wild August. The S.O. and I are now officially relocated. We're now in a more rural and relaxing environment. Living in the big city takes a lot out of you. It's loud and chaotic and you're always no more than a couple of steps away from your job. ICK. Now, if only my plans for winning the lottery would pan out....
Without further ado:
Shortbread Cake
Ingredients:
2 cups flour
1/2 tsp salt
1 cup glaceed cherries cut in halves
1 cup butter
1 cup sugar
4 eggs
2 tsp almond extract
Directions:
1. Mix the flour and salt together then throw in the cherries and mix to coat them all.
2. Whisk softened butter, sugar, eggs and almond extract together (again I used egg substitute).
3. Mix wet ingredients into dry ingredients.
4. Pour into bundt pan and bake at 300 for 90-100 mins while watching CAREFULLY. My oven was notoriously uneven so I shifted in around the oven a number of times and poked it with a skewer a dozen times to see if it was done.
Tada!
*It's worth noting that I had intended for this just to be a regular cake that had cherries in it, and the tasting like shortbread was a delightful side effect.
