Cherry Dream Cake Recipe

This unbelievable cherry snack cake is so light, moist and fluffy, it tastes like a cherry angel food cake. It doesn’t have a lot of fat because of being made with only the egg whites.

This cake works best in a rectangular pan and is sweet enough that it doesn’t have to be frosted. If you do choose to frost it, choose a light frosting, either a glaze or a fluffy, light frosting. Our choice for this cake is a dab of whipped cream or maybe a little ice cream.

2 cups 1 tsp 1/2 tsp 1/2 cup 1 1/3 cups 1/4 tsp 4 1/2 tsp 1 (10 oz ) jar 1/2 cup or more 2 drops

All-purpose flour Baking powder Baking soda Shortening Granulated sugar Salt Egg whites Almond extract Maraschino Cherries Buttermilk Red food coloring

Oven Temp ~ 350°        Baking Time ~ 30 - 35 Min. Pan Type ~ 9 x 13 inch pan

Preheat the oven, grease the pan and dusting it with flour.

Mix the flour, baking powder, and baking soda together in a medium bowl. Set aside.
With the paddle attachment of an electric mixer, beat the shortening at medium speed for 30 seconds. Add the granulated sugar and salt in two additions, beating after each.
Add the egg whites in three or four additions, beating after each. Add the almond extract. Beat at medium speed for eight to ten minutes. The mixture should be very light and fluffy.

Place the cherries from the jar in a blender along with a tablespoon or so of juice. In the blender, finely chop the cherries. Add the buttermilk. You should have about 1 1/4 cups of the cherry-buttermilk mixture. Add more buttermilk to reach exactly 1 1/4 cups.
Add about one-fourth of the dry ingredients to the creamed mixture. Mix until almost combined. Do not over-stir or you may reduce the air in the creamed mixture.
Add about one-third of the liquid ingredients and optional red food coloring and stir them in. Repeat with the rest of the flour mixture and cherry mixture until all ingredients are combined.

Place in pan, smooth the top, and bake immediately, until a toothpick stuck in the center of the cake comes out clean.

Cool in the pan on a wire rack. If you have lined the pan with parchment paper, after ten minutes lift the cake from the pan by grasping the edges of the parchment paper.
proper mixing techniques

 

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Healthy Homemade Cake Recipes Looking for some basic techniques for HEALTHY cake recipes? Well, look no further! Let’s face it; Most times, low-fat or low-sugar cake recipes taste yucky! You’d rather be unhealthy than try to grin and bare the alternative, right? And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless! Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended. Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle. Stop using cake mixes! They are full of all the naughty stuff you absolutely want to avoid if you are trying to stay on a low-fat low-sugar, and heart-healthy diet. You won’t be sacrificing taste using all natural ingredients. On the contrary, you will be gaining flavor. Remember Granny’s homemade cakes, cookies, and pies? For Heaven’s sake, they were made with all natural ingredients…and you can even substitute some of the healthy products used today for her sugars, lard, and cream and still get the same GREAT taste! Cake Recipe Links Cheese Cake Recipes | Coffee Cake Recipe | Bundt Cake Recipes Cakes with Fruit | Cake Mix Cake Recipes | Chocolate Cake Herman Cake Recipes | Spice Cake Recipes | Frostings and Fillings Pound Cake Recipes | All Time Favorite Cake Recipes No-Bake Cake Recipes | Angel Food Cake Recipes Ice Cream Cake Recipes | Sponge Cake Recipes Torte Cake Recipes | Holiday Cake Recipes | Cup Cake Recipes All Kinds of delicious healthy homemade cake recipes.

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