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Cherry Jubilee Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

    -Source: Good Housekeeping

2 tablesp. butter or 2/3 cup granulated sugar margarine 1/3 cup milk 3 tablesp. light-brown sugar 1/2 teasp. almond extract 1 1-lb. 14-oz. can pitted 2 egg whites Bing cherries, drained 1/4 cup toasted slivered 1 cup sifted cake flour almonds 1 teasp. double-acting 1/2 cup heavy cream, baking powder whipped 1/4 teasp. salt Red currant jelly 3 tablesp. soft butter or Small sugar cubes margarine Lemon extract 1. Start heating oven to 350 F. In 9" layer-cake pan, melt 2 tablesp. butter; sprinkle on light-brown sugar; cover completely with well-drained cherries. 2. Sift flour with baking powder and salt; set aside. 3. In small bowl of electric mixer, beat 3 tablesp. soft butter until creamy; gradually add granulated sugar, beating until light and fluffy. 4. At low speed, beat in flour mixture alternately with milk, stir in almond extract. 5. Beat egg whites until they form stiff peaks; gently fold into batter until well-combined. 6. Spread batter evenly over cherries in layer pan. 7. Bake cake 35 to 40 min., or until cake tester inserted in center comes out clean; let stand in cake pan about 5 min.; turn out onto serving plate; cool. 8. Just before serving, sprinkle top with slivered almonds; garnish with swirls of whipped cream; top these with dots of currant jelly. 9. To flame: On top of cake, arrange sugar cubes, dipped in lemon extract; then light with match. Makes 8 to 10 servings.

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