Whether we’re ready or not, it’s holiday season!! Thanksgiving will be here before we know it and then we’ll be in full winter holiday mode. This week I have been working on three different lists, a gift giving list, a Christmas wish list for Coffee Cake and Cardio, and a holiday treat/Christmas cookie list.
I really don’t know what list is my favorite because I absolutely love giving gifts to others, I love looking at all of the wonderful gifts that exist out there, and I love baking for my family, friends, and co-workers.
As I made my holiday treat/Christmas cookie list the first treat placed on the list was my Grandma Florence’s Jewish Coffee Cake! It is my absolute favorite recipe during the holiday season and is a treat I enjoy every Christmas morning.
I can’t wait to make this treat and am thinking I need to make it both in November and in December.
Grandma Florence’s Jewish Coffee Cake
2 sticks of butter (1 cup)
2 cups sugar
2 tsp vanilla
1 large can evaporated milk (15 oz.)
3 cups flour
1 tsp baking powder
1 large jar of maraschino cherries (2 cups) drained and halved
1 cup pecans, chopped
To start. preheat oven to 350 degrees. Next, combine butter and sugar. Once they are creamed, beat in eggs, vanilla, and evaporated milk. Do note that the batter will be curdly.
Next stir in the flour and baking powder.
To the batter, fold in the cherries and the pecans.
Next, divide the batter into two loaf pans.