Cherry Jubilee Cake
-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
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
4. At low speed, beat in flour mixture alternately with milk, stir in
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.