Recipe taken from Bermudian Cookery, a compilation of recipes from The Bermuda Junior Service League
Ingredients:
1/4 pound margarine
1 cup sugar
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon cherry extract (or vanilla)
2 eggs
1/2 cup Surinam cherries
1/4 cup chopped walnuts
Directions:
Wash and pit cherries and press them in a strainer to extract most of the juice.
In a mixing bowl blend soft margarine and sugar.
When well blended add one cup of flour and one egg, mixing thoroughly. Add the second cup of flour and second egg, again mixing thoroughly.
Add the baking powder and cherry extract and then thoroughly blended, stir in cherries and walnuts.
Baking in a 9x5x3 loaf pan in a 350F oven for approximately one hour or until cake tester comes out clean.
Allow to cool in pan for about one hour, remove and place on a cooling rack.
Bread will slice easier on the second day.
