Updated Thursday, August 16th, 2007
This light, moist cake is great for church suppers or when friends drop in for tea. Makes for an especially pretty cake at Christmas time.
Drain the cherries(reserving the juice) well before baking the cake. Cutting them in quarters will speed up draining. Add buttermilk to the reserved cherry juice to total 2 cups. Refrigerate until ready to use.
Preheat the oven to 350 degrees and grease a 10 x 14-inch cake pan or two 9-inch round pans.
Set the chocolate to melt in a double boiler.
In a large bowl, cream together the butter and sugar until light and fluffy; add the egg yolks and mix thoroughly. Stir in the melted chocolate.
In a medium bowl, whisk together the flour, soda, and salt.
Add to the creamed mixture alternately with the cherry buttermilk.
Beat the egg whites until stiff, then gently fold into the batter. Finally, fold in the drained cherries.and then the cup of cherries.
Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Frost with your favorite buttercream or whipped cream frosting.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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