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.

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! 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.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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