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Do you get Rainier cherries in your part of the world? Maybe they’re called something else. Here in Washington state, we call them delicious. They are only in season for a few weeks a year. They’re very delicate and probably don’t travel well. But they are the best treat of the summer.
The tall ships are all over Puget Sound. A lovely one passed by our house. There’s a slide show here.
Everyone on our beach sets off fireworks for the 4th. See a slide show of the festivities here. Also by request, here’s the cake I made for the potluck. It’s semi-original, adapted from something I saw on the Food Network.
Rosemary Olive Oil Cake
- 3 eggs
2 cups sugar
1-1/2 cups extra-virgin olive oil
1-1/2 cups milk
1/4 cup triple sec, Cointreau or Grand Marnier
1/4 cup frozen orange juice concentrate
3 teaspoons lemon zest
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
- 1/2 cup orange or lemon marmalade
Rosemary sprigs and powdered sugar, for garnish
Preheat oven to 350 degrees F. Oil and flour a bundt pan.
Beat the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Add the dry ingredients, including 1-2 teaspoons chopped rosemary, and beat well. Pour into bundt pan. Bake for 50 minutes to 1 hour, until it tests done. Place on a rack to cool. Run a knife around the edges and invert on a plate. Warm the marmalade in the microwave and drizzle over the cake. Garnish with rosemary sprigs, sprinkle with powdered sugar.