Syrian Cake With Fresh Cherry Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
SYRIAN CAKE WITH FRESH CHERRY SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Anderson Estate in Wylie, Texas in 1991. Ingredients:
3/4 cup softened butter |
1 cup fine sugar |
3 eggs beaten |
1-1/2 cups sifted self rising flour |
2 teaspoons baking powder |
sauce |
2 cups fresh pitted cherries |
1/2 cup water |
1/2 cup sugar |
2 tablespoons cornstarch |
glaze |
1/3 cup butter |
1 1/2 teaspoons vanilla |
2 cups powdered sugar sifted |
3 tablespoons hot water |
Directions:
1. Preheat oven to 350.
2. Measure out all ingredients then put in large bowl and beat until well blended.
3. Divide evenly between two wax paper lined round cake pans then bake 35 minutes.
4. Let cook on rack 5 minutes before removing from pan then cool another 10 minutes.
5. Spread cherry sauce between layers and pour glaze over top.
6. For sauce cook cherries in water for 10 minutes then mix together sugar and cornstarch.
7. Add to cherries then cook cherry mixture until thickened.
8. Cool slightly before pouring over cake.
9. To make glaze melt butter in small saucepan over low heat then add sugar and vanilla.
10. Stir in water 1 tablespoon at a time until smooth.
|
|