Cherry dessert cake

Yield: 8 servings

Measure Ingredient
3 \N Eggs
1 cup Sugar
1¾ cup Flour
¼ teaspoon Salt
2 teaspoons Baking powder
2 tablespoons Water
1 teaspoon Vanilla extract
½ teaspoon Almond extract
1½ cup Fresh cherries; pitted
½ cup Walnuts; chopped
2 cups Heavy cream; whipped

Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat oven to 350 F.

Line two 9-inch cake pans with waxed paper and set aside.

In a large bowl, beat the eggs until light. Add the sugar gradually and beat until lemon colored. Add the dry ingredients and mix well.

Add the water and vanilla and almond extracts and mix thoroughly.

Pour the batter into the cake tins and sprinkle the cherries and walnuts over the top. Bake for 30 mins. Allow the cakes to cool on a wire rack.

When the cakes are cool, spread the whipped cream between the layers and over the top of the cake.

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