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Cherry Custard Cake Recipe
|Whole grain dry bread crumbs||1 Cup (16 tbs)|
|Ground hazelnuts||1 Cup (16 tbs) (Filberts)|
|Melted butter||2 Tablespoon|
|Bing cherries/2 cups frozen unsweetened bing cherries||3 Pint|
|Water||1⁄3 Cup (5.33 tbs) (Omit If Using Frozen Cherries)|
|Honey||4 Tablespoon (Depending On Sweetness Of Cherries)|
|Yogurt||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3532 Calories from Fat 1167
% Daily Value*
Total Fat 139 g214.3%
Saturated Fat 31.5 g157.3%
Trans Fat 0 g
Cholesterol 721 mg
Sodium 567.4 mg23.6%
Total Carbohydrates 534 g177.9%
Dietary Fiber 63.6 g254.6%
Sugars 331.6 g
Protein 93 g186.4%
Vitamin A 54% Vitamin C 166.4%
Calcium 63.2% Iron 249.2%
*Based on a 2000 Calorie diet
Combine melted butter, oil, honey and pour into crumb mixture, working it with your fingers until all ingredients are well blended.
Press on the bottom and around the sides of a 9-inch layer cake pan.
Chill for several hours.
Meanwhile, wash and remove stems from 3 pints fresh sweet cherries.
Add water and honey to taste and bring to a boil.
Turn down heat and simmer for 5 to 10 minutes, until tender.
Drain and reserve juice for another use.
When cherries are cool, remove pits.
There should be approximately 2 cups pitted cherries.
If using frozen cherries, add honey to taste, thaw completely and drain well.
Preheat oven to 325°F.
Add honey and yogurt, beating until smooth.
Combine with cherries and pour into cake pan.
Bake in preheated oven for 40 minutes until custard is set and top is lightly browned.