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Cherry And Orange Dessert Cake Recipe
|Sugar||3⁄8 Cup (6 tbs)|
|Flour||3⁄8 Cup (6 tbs), sifted|
|Sweet butter||1⁄4 Cup (4 tbs), melted (Unsalted)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Pitted red cherries||1 Can (10 oz), chopped, juice reserved|
|Orange sections||1 Can (10 oz)|
|Browned flaked almonds||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4211 Calories from Fat 1905
% Daily Value*
Total Fat 215 g330.9%
Saturated Fat 117.5 g587.5%
Trans Fat 0 g
Cholesterol 1260.6 mg420.2%
Sodium 435.6 mg18.2%
Total Carbohydrates 492 g164.1%
Dietary Fiber 12.7 g50.8%
Sugars 373.5 g
Protein 37 g75%
Vitamin A 47.3% Vitamin C 4.4%
Calcium 60.2% Iron 66.7%
*Based on a 2000 Calorie diet
Grease and line 6-inch-round baking pan with greased paper.
Whisk eggs and sugar in top of double boiler until thick enough to form a ribbon.
Remove from stove; whisk until cool.
Fold in flour, using metal spoon.
Fold in butter.
Pour into pan.
Bake 3/4 to 1 hour, until cake is firm when lightly pressed on top.
Leave in pan for few minutes before turning out.
When cold, split into 3 sections.
Whip cream (reserve some for decorating).
Add half the cherries and orange sections to rest.
Sandwich each layer with fruit and cream mixture.
Spread some of remaining cream lightly around sides of cake.
Cover with almonds.
Decorate top of cake with rings of cherries and orange sections.
Boil 1/2 cup juice from cherries with 1/4 cup sugar until reduced to a glaze; spoon over fruit.
Decorate with rosettes of cream.