Blitz Cherry Cake (Jewish)

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 drops lemon extract
• 1 cup fresh orange juice

• 1 (19 ounce) can cherry pie filling

Directions

1. 1

   Preheat oven to 350 degrees F, then lightly greast a 9"x13" baking pan.

2. 2

   In a medium-size bowl, whisk together the flour, baking soda, baking powder & salt, then make a well in the center & blend in the oil, sugar, eggs, vanilla & lemon extracts & the OJ, stirring to make a smooth batter.

3. 3

   Pour 3/4 of the batter into the prepared pan, then carefully spread the cherry pie filling over this layer of batter, before topping the pie filling with HALF of the remaining batter.

4. 4

   Finally, in dollops, drop the rest of the batter onto the top of everything (being uneven is not a problem!) & bake 55-60 minutes, or until the top is firm to the touch.