Scottish Boquanran Cherry Cake




3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup butter
1-1/4 cup granulated sugar
4 eggs
1-1/2 cup candied cherries
2 tbsp. all purpose flour
1 tbsp. lemon juice


Sift together 3 cups flour, baking powder and salt; set aside.

In large mixing bowl, cream together butter and sugar.

Beat eggs; add alternately with flour mixture to butter sugar mixture, beating well after each addition.

To keep cherries from sinking to bottom of cake tin, toss them with 2 Tbsp. flour and add to batter. Stir in lemon juice.

Spread batter in buttered and floured 9 x 5 inch loaf pan. Bake in 375 F. oven for 1 1/2 hours or until golden brown on top and firm to touch. Cool in pan for 10 minutes; turn out onto cake rack to finish cooling.

Canadian Living

Author's Comments

For a Scottish New Year’s celebration, serve this cake with Black Bun and Traditional Shortbread.

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