"AlanaG01" <
[email protected]> wrote in message
news:[email protected]...
: Does anyone happen to have a recipe that first appeared on a
bag of flour
: (brand unknown) 30-40 years ago. The cake is a white/yellow
cake and has a can
: of sour cherries added. When the cake bakes the cherries sink
to the bottom.
: You reserve the juice and reduce it with a few other
ingredients and pour the
: sauce over the cake. I would just love to have this recipe.
Can anyone help??
==========
Do any of these look like it?
--
Cyndi <Remove a "b" to reply>
Title: CHERRY DREAM CAKE Categories: Cakes Yield: 12 servings
2 c Cake flour, sifted 1 1/4 c Sugar 2 1/2 ts Baking powder 1 ts Salt
1/2 c Shortening
2/4 c Milk
3/2 ts Lemon extract 1 1/2 ts Almond extract 3 Egg white; unbeaten 18 Cherry, maraschino*
MMMMM-------------------CHERRY FLUFF FROSTING------------------------ 2 Egg white; unbeaten 1 1/2 c
Sugar 5 T ;Water, cold
4/2 ts Salt 1 ts Vanilla 2 Marshmallow; cut in eighths 1 ts Corn syrup, light
*Drain cherries well, reserving juice; chop very finely.
Sift the flour, sugar, baking powder, and salt into the mixing bowl. Drop in the shortening, add
the milk, lemon extract, and almond extract and beat 200 strokes. Scrape the bowl and spoon often
while mixing. Add egg whites and beat 250 strokes. Add the chopped cherries and blend. Bake in two
greased and floured deep 8" layer cake pans at 350 F. for 25 to 35 minutes. Cool on a wire rack.
When cool, frost with Cherry Fluff Frosting.
Cherry Fluff Frosting: Put egg whites, sugar, reserved cherry juice, corn syrup, and salt in the
top of a double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly
with a rotary egg beater until the mixture will hold a peak (about seven minutes). Remove from hot
water, add vanilla and almond extracts and marshmallows and beat until cool and thick enough to
spread. Double the recipe to make enough frosting for the sides, too.
10 Luscious New Cakes, n.d. from *Cakes Men Like* by Benjamin
Darling---------------------------------- Newsgroups:
rec.food.bakingDate: 2000/03/12 Chocolate Cherry Torte
1 T. flour
5/2 T. cocoa 2 c. sifted cake flour
6/4 t. salt 2 t. baking powder
6 (1oz.) bottle maraschino cherries
7/2 c. butter 1 1/2 c. sugar 2 eggs 4 sq. sweetened chocolate (melted) 1 1/3 c. evaporated milk 2 t.
red food coloring
Combine 1 T. flour & cocoa. Lightly grease two 9" round layer cake pans; dust with flour/cocoa
mixture. Sift together 2 c. cake flour, salt & baking powder. Set aside. Drain cherries, reserving
juice. Chop cherries & set aside. Cream butter; gradually add sugar & blend until light and fluffy.
Add eggs, chocolate, evaporated milk, reserved cherry juice and food coloring. Beat until smooth.
Blend in dry ingredients. Fold in cherries. Bake in prepared pans in 350 degree F. oven for 25-30
minutes. Remove from pans and cool on racks. Carefully split cake layers. Put layers together and
top with Devil's Cream. Reserve 1/2 c. to decorate top. Decorate with chocolate stars. Refrigerate
to set Cream. Makes 12 servings.
Devil's Creme
Stir together 1/4 c. powdered chocolate drink mix, 1/4 c. sifted powdered sugar, 1 t. vanilla & 2 c.
heavy cream. Chill; whip until stiff.
Karen Greene-----------------------And while I'm pretty sure this *isn't* what you were looking
for... ! Newsgroups: rec.food.bakingDate: 1999/05/28 From www.cakerecipe.com
-----------------------------------------------------------------
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Thirty Day Friendship Cake This takes 30 days to prepare the fruit for the cake but it's worth it.
It's delicious. If you are lucky a "friend" will give you 16 ounces of starter and a piece of cake
so you won't have to go to all the trouble of preparing a starter. Once you have a starter, you can
freeze it until It's used
Ingredients: 1 pint friendship fruit starter
7 (1ounce) can sliced peaches
7 (2ounce) can of chunk pineapple
7 (3ounce) jars of maraschino cherries
7 (4.25 ounce) boxs butter cake mix
7 (5serving size) vanilla instant pudding 1 1/3 cups vegetable oil 8 eggs 2 cups golden raisins 2
cups chopped nuts 2 cups flaked coconut
7 (6ounce) can pineapple chunks, drained
7 (7ounce) can apicots, drained
7 (8ounce) can sliced peaches, drained
7 (9ounce) jar maraschino cherries, drained 1 1/4 cups brandy 6 3/4 cups white sugar
Directions: 1 To Make Friendship Fruit Starter: Combine 1 can of the drained peach slices, 1 can
of the drained apricot slices, 1 jar of the drained maraschino cherries, 1 (20 ounce) can of the
drained pineapple, the brandy and 1 1/4 cups of the white sugar in clean, large glass jar. Stir
gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least
twice a week. If you are going to keep the starter going, keep at least 3 cups starter in jar at
all times. 2 After the three weeks are up, you can begin making the cake: Day One: In a large
glass jar or bowl combine 1 pint of the starter with 1 can of the sliced peaches and their juice
(each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir every day for 10
days. When not stirring mixture keep it covered with a paper towel, foil, or a loose lid. Let sit
at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar
or bowl will keep the ants out. 3 Day Ten: Add 1 (16 ounce) can of chunk pineapple and it's
juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir everyday for 10
days. The color should change and the mixture should foam when stirred. 4 Day Twenty: Add 2 jars
of the drained maraschino cherries. Slice each cherry in half. Add 2 1/2 cups of the white sugar
and stir every day for the final 10 days. The cherries will give the juice back its pinkish
color. 5 Day Thirty: Drain fruit and reserve it and the liquid. Pour the liquid into 3 glasses or
ceramic pint jars. One for you to start your next cake and two for friends. Cake must be started
within 3 days after receiving the starter. Do not use plastic or metal containers to store
liquid! 6 Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13 inch baking
pans. 7 It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the
instant vanilla pudding, 2/3 cup of the vegetable oil and 4 of the eggs. Stir then add 1/2 of the
drained reserved fruit from the starter. Stir then add 1 cup of the raisins, 1 cup of the chopped
nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff.
Pour batter into the prepared cake pan. Repeat for cake number two. 8 Bake cakes at 325 degrees F
(165 degrees C) for 55 to 65 minutes. Makes 2 -9x13 inch cakes
