Ingredients

• 1/4 cup butter, softened
• 1 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1 lemon, zested
• 1/2 cup lemon juice
• 1 egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3/4 cup assorted cherries, pitted and chopped
• 1/4 cup mixed berry preserves
• Powdered sugar, for dusting

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Instructions

1. Preheat oven to 350 degrees F. In large bowl mix butter until fluffy. Add half the flour, then add, in order: brown sugar, lemon zest and juice, and egg. To remaining flour add baking powder, baking soda, cinnamon and cloves. Mix until just incorporated. Fold in cherries and pour into ungreased 8 by 8-inch pan. Using a spoon, equally dollop preserves on top of batter and using a toothpick or skewer, drag the tip through the preserves to create a swirl pattern on top. Bake for 30 minutes or until a toothpick inserted in center comes out clean; cake will be moist to the touch. Once cool, cut into squares and dust with powdered sugar to serve.;