Blitz Cherry Cake (Jewish) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This cake recipe, made for Shabbat - The Day of Rest - is from the 1998 publication, A Treasury of Jewish Holiday Baking. Ingredients:
3 cups all-purpose flour |
1/2 teaspoon baking soda |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup vegetable oil |
2 cups granulated sugar |
4 eggs |
2 teaspoons vanilla extract |
2 drops lemon extract |
1 cup fresh orange juice |
1 (19 ounce) can cherry pie filling |
Directions:
1. Preheat oven to 350 degrees F, then lightly greast a 9 x13 baking pan.
2. In a medium-size bowl, whisk together the flour, baking soda, baking powder & salt, then make a well in the center & blend in the oil, sugar, eggs, vanilla & lemon extracts & the OJ, stirring to make a smooth batter.
3. Pour 3/4 of the batter into the prepared pan, then carefully spread the cherry pie filling over this layer of batter, before topping the pie filling with HALF of the remaining batter.
4. Finally, in dollops, drop the rest of the batter onto the top of everything (being uneven is not a problem!) & bake 55-60 minutes, or until the top is firm to the touch.
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