Cherry Cake
A light un-iced cherry cake bursting with juicy cherries.
Cuisine
Sweet Treats
Servings
Prep Time
16
pieces
20
minutes
Cook Time
45
minutes
Servings
Prep Time
16
pieces
20
minutes
Cook Time
45
minutes
Ingredients
25
cherries
fresh, washed and pitted, if frozen or canned drain well
3
eggs
separated
3/4
cup
butter
softened
3/4
cup
white sugar
1
tsp
almond extract
1
cup
white flour
pinch
salt
1/4
cup
dry bread crumbs
Instructions
Wash and pit cherries.
Separate eggs and set yolks aside. Beat egg whites until stiff. Set aside in another bowl.
Cream butter. Add the sugar. Add egg yolks and almond extract and beat vigorously.
Mix in flour and salt.
Butter mixture will be quite stiff. Add a bit of the egg whites to soften, then fold egg whites into butter mixture. Do not over blend.
Butter 9″ X 9″ baking pan (or slightly larger) and sprinkle with bread crumbs. Pour in batter and stud with drained cherries.
Bake at 375° F. for 30 minutes. Cool and sprinkle with icing sugar to decorate if you wish.
Enjoy.
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