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Open House Cherry Cake

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

1/2  teaspoon  salt
1/2  cup  butter
1 1/2  cups  granulated sugar
3    Eggs
1  cup  sour cream
1  can  Comstock Cherry Pie Filling, (21 oz.)
1/2  teaspoon  vanilla extract
1/2  teaspoon  almond extract
2 1/4  cups  sifted flour
1/2  teaspoon  baking soda
1  teaspoon  baking powder

Cream butter and sugar. Add eggs one at a time, beating till mixture is light and fluffy. Add extracts. Sift together dry ingredients, add alternately with sour cream to creamed mixture. Spray 9-cup tube pan with PAM (or grease and flour). Spread 2/3 of batter in pan, making a trough in center of batter with spoon, keeping away from sides of pan. Lift one cup of cherries out of can with slotted spoon to eliminate juices; spoon into trough and cover with remaining batter. Bake at 350 degrees 40 to 45 minutes or until cakes tests done. Cool in pan 5 minutes. Turn out of pan to cool completely. Drizzle with Glaze #2 (see frosting section) and decorate with 8 cherries; then spoon remaining cherry pie filling into center of cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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