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??

"AlanaG01" > wrote in message
...
: 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
3/4 c Milk
1/2 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
1/2 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
1/2 T. cocoa
2 c. sifted cake flour
3/4 t. salt
2 t. baking powder
1 (4 oz.) bottle maraschino cherries
1/2 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
-----------------------------------------------------------------
-----------
----

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
1 (16 ounce) can sliced peaches
1 (16 ounce) can of chunk pineapple
2 (10 ounce) jars of maraschino cherries
2 (18.25 ounce) boxs butter cake mix
2 (4 serving size) vanilla instant pudding
1 1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped nuts
2 cups flaked coconut
1 (20 ounce) can pineapple chunks, drained
1 (16 ounce) can apicots, drained
1 (16 ounce) can sliced peaches, drained
1 (10 ounce) 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

(AlanaG01) wrote in
:

> 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??


I think I have the recipe you are asking about...a friend of mine gave this
recipe to me ages ago...and it is great! Hope this is the one!

Huggies and Magic.


Cherry Cake

Cake
1/3 cup shortening
2/3 cup white sugar
1 egg
1 tsp vanilla
½ cup milk
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
½ tsp salt
1 ½ cups sour cherries, drained, juice reserved
½ cup chopped walnuts, optional

Sauce
½ cup white sugar
2 Tbl cornstarch
1 pinch salt
1 cup water
¼ tsp almond extract
2 drops red food coloring


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch
square pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the shortening and 2/3 cup sugar until
light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the
flour mixture alternately
with the milk. Stir in cherries and chopped nuts. Pour batter into prepared
pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool.

Serve with cherry sauce.

To make cherry sauce
In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup
reserved cherry juice and 1 cup water. Stir in almond flavoring and red
food
coloring. Cook over medium heat, stirring frequently, until mixture
thickens.

(AlanaG01) wrote in
:

> 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??


I think I have the recipe you are asking about...a friend of mine gave this
recipe to me ages ago...and it is great! Hope this is the one!

Huggies and Magic.


Cherry Cake

Cake
1/3 cup shortening
2/3 cup white sugar
1 egg
1 tsp vanilla
½ cup milk
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
½ tsp salt
1 ½ cups sour cherries, drained, juice reserved
½ cup chopped walnuts, optional

Sauce
½ cup white sugar
2 Tbl cornstarch
1 pinch salt
1 cup water
¼ tsp almond extract
2 drops red food coloring


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch
square pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the shortening and 2/3 cup sugar until
light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the
flour mixture alternately
with the milk. Stir in cherries and chopped nuts. Pour batter into prepared
pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool.

Serve with cherry sauce.

To make cherry sauce
In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup
reserved cherry juice and 1 cup water. Stir in almond flavoring and red
food
coloring. Cook over medium heat, stirring frequently, until mixture
thickens.