Blitz Cherry Cake (Jewish) Recipe #375847
This cake recipe, made for Shabbat -- The Day of Rest -- is from the 1998 publication, A Treasury of Jewish Holiday Baking.
by Sydney Mike
1¼ hours | 10 min prep
SERVES 10
- 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
- Preheat oven to 350 degrees F, then lightly greast a 9"x13" baking pan.
- 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.
- 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.
- 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.
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5 stars