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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Cherry Dream Cake Recipe

Cherry Dream Cake Recipe

Cherry Dream Cake on a nice glass cake plate, pink color cake

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 dream cake works best in a rectangular pan. Cherry Dream cake 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 All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Shortening
1 1/3 cups Granulated sugar
1/4 tsp Salt
4 Egg whites
1/2 tsp Almond extract
1 (10 ounces) jar Maraschino cherries
1/2 cup or more Buttermilk
2 drops Red food coloring

Oven Temp ~ 350°
Baking Time ~ 30 to
Pan Type ~ 9 x 13-inch pan
Preheat oven, grease the pan and dust 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. Finely chop the cherries, add in the buttermilk and mix lightly in blender. You should have about 1 1/4 cups cherry-buttermilk mixture. Add more buttermilk to reach exactly 1 1/4 cups.
Add about one-fourth of the dry ingredients to 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 baking pan, smooth the top and bake immediately until a toothpick stuck in the center of cake comes out clean.

Cool in pan on a wire rack. If you have lined the pan with parchment paper, after ten minutes lift the Cherry Dream Cake from pan by grasping the edges of parchment paper.

12 Servings
Nutrition facts:
Serving Size 97 g
Calories 267
Calories from Fat 80
Total Fat 8.9g 14%
Saturated Fat 2.7g 14%
Cholesterol 0mg 0%
Sodium 133mg 6%
Total Carbohydrates 43.9g 15%
Dietary Fiber 0.9g 4%
Sugars 27.5g
Protein 3.8g
Vitamin A 1% • Vitamin C 2% • Calcium 4% • Iron 6%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!