Shopping List
Ingredients
Granulated sugar: 4 cups
Brown sugar: 2 cups
All-purpose flour: 7 ½ cups plus more for dusting
Cake flour: 2 ½ cups
Bread flour: 2 ¼ cups
Unsalted butter: 35 oz
Eggs: 14 eggs
Almond Extract: ½ tsp
Almond Flour: ¾ cup
Apple cider vinegar: 1 tsp
Sweet or tart cherries: 6 cups (fresh are preferred if you can get them and pit them, otherwise frozen or jarred but NOT PIE FILLING)
Lemon juice: 1 tablespoons (1 lemon)
Salt: 5 tsp
Baking soda: 4 tsp
Baking powder: 2 tsp
Vanilla Extract: 2 tablespoons
Milk (whole): 3 cups
Sour cream: ⅓ cup
Oil: ⅓ cup
Yeast, instant: 1 ½ tsp (1 envelope)
Heavy Cream: 1 cup
Cinnamon: 4 tsp
Dutch processed cocoa powder: ¾ cup
Powdered sugar: 2 lbs
Rolled oats (quaker preferred): 3 cups
1 cup total of mix-ins for trail mix cookies: mini m&m, chocolate chips, butterscotch chips, nuts, dried cranberries, raisins, etc
½ cup gold grahams
½ cup chocolate chips
½ cup mini marshmallows
Equipment
(I encourage everyone to make it work with the equipment you already own. However, if you need to purchase, I’m including links are for brands I recommend that are actual products/brands I own and trust. If you don’t see a link, it means I don’t have a strong preference about a product. As an Amazon Associate I earn from qualifying purchases if you purchase through the links.)
Two 8-inch cake pans 2 inches deep or two 9 inch cake pans at least 1 ½ inches deep. My favorite brand is Magic Line, but Fat Daddio’s is a close second.
1 pound loaf pan either 8 1/2 x 4 1/2 or 9x5
Parchment paper
Plastic wrap
Electric mixer, stand or hand-held
2 cookie sheets or ½ sheet pans
Whisk
Wooden spoon
Measuring cups
Measuring spoons
Liquid measuring cup
Sifter or fine mesh sieve
2-3 large and medium mixing bowls
Long serrated knife
10 inch cake drum or cake plate (something to put the cake on).
Rolling pin
Cherry pitter if you are using fresh cherries
Kitchen scale (optional)
16-inch pizza stone (optional)
Medium cookie scoop (optional)
