Cherry Spice Loaf Cake

• 4 whole Eggs
• 1-1/4 cup Sugar
• 2 teaspoons Vanilla Extract
• 3-5/8 ounces, weight Butter, At Room Temperature
• 1 cup Buttermilk
• 2 cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 3/4 teaspoons Cinammon
• 1/4 teaspoons Ground Cardamom
• 2 cups Cherries, Coated In 1 Tablespoon Of Sugar And 1 Tablespoon Of Flour

1. Butter and flour a bundt pan or two loaf pans. Preheat oven to 375 F (180 C).
2. Beat eggs until light and frothy. Add sugar and beat until dissolved, about 4 minutes. Add vanilla.
3. In a separate bowl, beat butter until creamy. Add buttermilk. Then add butter/buttermilk to eggs. Mix until combined.
4. In another bowl, combine dry ingredients. Get your cherries ready at the same time and set aside.
5. Add dry ingredients to wet, slowly incorporating.
6. Pour almost all of the batter into pans, saving aside about 1/2 cup. Add cherries on top of the batter in the pans, then add the leftover batter on top. The cherries like to sink to the bottom, this helps keep them suspended (somewhat).
7. Bake for 35-45 minutes, depending on the pan/pans you use. Cake is ready when top is a deep golden brown, toothpick comes out clean, and cake has started to come away from the pan.
8. This cake is the perfect companion to a hot cup of tea! Enjoy!

eggs, sugar, vanilla, buttermilk, flour, baking powder, baking soda, salt, cinammon, ubc, cherries

Taken from tastykitchen.com/recipes/desserts/cherry-spice-loaf-cake/ (may not work)