2 c. sugar
3/4 c. butter
1 c. milk
4 eggs
2 tsp. baking powder
1/2 tsp. salt
4 c. flour
1 qt. seeded tart cherries

Grease and flour a 9 x 13 pan and set aside. In a large bowl, cream butter and sugar well. Add eggs and beat well. Mix baking powder with salt and 2 cups of the flour, add flour mixture alternately with milk beating after each addition.

Cherries should be well drained in a colander. Put remaining 2 cups of flour and cherries in a plastic bag and shake to coat well. Almost all flour should be clinging to cherries. Shake from bag into batter, stir only enough to incorporate loose flour and distribute cherries throughout the batter.

NOTES: This makes a very large cake, if you don't have a deep 9 x 13 pan, you may want to fill 6 muffin cups and bake them separately.

The whole recipe should be baked at 350 degrees for about 50 minutes or until no batter clings to a toothpick inserted in the middle and cake pulls away from sides of pan.

The remainder after muffins are removed will need to bake for a shorter time. Other fruits such as raspberries, blueberries, or peaches are good in this recipe. Apples are also good, but they don't need as much flour to coat.