Cherry Sheet Cake

My daughter amazes me. Her interests and talents are very different from mine. Cooking and baking is one of those things. She loves being in the kitchen, mixing food, preparing it and then cleaning the dishes, mopping the floor. And I don't. But I am willing to try and so, after all the cherry picking and talking about cherry pies, I went on the internet and found a Martha Stewart receipe that we surely are able to master:

Martha Stewart's Cherry Sheet Cake

Ingredients: 2 sticks unsalted butter

                       2 cups all-purpose flour

                       2 1/2 teaspoons baking powder

                       1/4 teaspoon salt

                       1 cup sugar

                       3 large eggs

                       1 teaspoon vanilla extract

                       1 pound frozen cherries (we will take fresh ones!)

                       Confectioners' sugar, for dusting

Preheat oven to 325 degrees. Butter a 10-by-15-inch rimmed baking sheet, line bottom with waxed paper. Butter paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, and mix until just combined (batter will be as thick as cookie dough).

Spread batter evenly on prepared baking sheet; scatter cherries over the top. Bake cake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes in pan. Invert onto a wire rack; reinvert onto another rack to cool completely (top side up).

To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired.