Dutch cherry cake



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Dutch cherry cake

2 cups canned red cherries

1 ½ cups flour

¼ teaspoon salt

3 teaspoons baking powder

¾ cup sugar

2 eggs (separated)

½ cup milk

½ cup melted shortening

1 teaspoon vanilla

 

DRAIN cherries, saving the juice.

SIFT flour, salt, baking powder and ½ cup of the sugar. BEAT the egg yolks and combine with milk, vanilla and shortening. ADD flour mixture all at once and beat until smooth. FOLD in cherries. BEAT egg whites until stiff, but not dry. ADD remaining sugar and fold into mixture. BAKE in greased 7-by-11’’ pan at 350 degrees for 50 minutes.

Serve hot or cold with cherry sauce.

 

Cherry sauce

¼ cup butter

3 tablespoons flour

1 cup reserved cherry juice

2 tablespoons lemon juice

¼ cup sugar

2 drops almond extract

 

Melt butter. Blend in flour. Add cherry juice and cook until thickens, stirring constantly. Add lemon juice, sugar and almond extract. Makes 1 ½ cups.

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