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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is going to be part of the birthday and Christmas gift package that I’ll be giving to one of my best friends, Heather, this year. It is a take on one of our first tandem baking experiences, which was a lemon (box) cake with cherry – vanilla (box) icing. Read more . I’ve taken the flavours, flipped them around and “gourmetized” the memories by making both the cake and frosting from scratch, adding lightness to the cake with rice flour and cornstarch, and the extra flavour layer of honey to the frosting. I only wish I could take part in reliving the flavours of our memories! Ingredients:
1/3 cup shortening |
2/3 cup white sugar |
1 egg |
1 tablespoon vanilla extract |
1/2 cup maraschino cherry puree (about 1 1/4 cups stemmed whole cherries) |
1 tsp red food colouring (optional) |
1 cup flour |
1/3 cup white rice flour |
2 tablespoons cornstarch |
2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup whole milk |
1/4 cup shortening |
1/4 cup stick margarine, softened |
1 1/2 teaspoons lemon extract |
1/2 teaspoon grated lemon zest |
1 1/2 cups powdered sugar (sifted) |
1 tablespoon honey |
1 teaspoon yellow food colouring (optional) |
1 tablespoon milk |
Directions:
1. Preheat oven to 350F, grease and flour a loaf pan.
2. Cream shortening and sugar until fluffy.
3. Add egg, vanilla and maraschino puree, along with food colouring if using, and blend well.
4. Mix flours, cornstarch, baking powder and salt into a large bowl.
5. Add flour alternately with milk to the creamed mixture.
6. Bake 40 – 50 minutes or until a toothpick inserted into the cake comes out clean.
7. Cool 30 minutes in pan, unmould onto wire rack and cool completely.
8. Beat together shortening, margarine, lemon extract and lemon zest at medium speed for about 30 seconds or until well blended.
9. Add 1 cup of the powdered sugar, a bit at a time, while beating.
10. Beat in the honey.
11. Slowly add in the rest of the powdered sugar and the milk, until you get the right thickness for your frosting.
12. With a sharp, serrated knife or unflavoured dental floss, cut cake horizontally into two layers.
13. Fill and frost the cake with the frosting, decorate if and as desired, and enjoy!
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