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Cherry Cake

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(Recipe ID: 393)

Serves 12-16

Preparation time: 30 minutes; Cook time: 60 minutes plus cooling

Source: Vito De Carolis

Cherries, walnuts and coconut come together for a fine tube cake.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 can Pitted dark sweet cherries ( about 17oz.)
  • 1/2 cup Walnuts, chopped
  • 1/2 cup Angel flakes (coconut)
  • 1 teaspoon Grated lemon rind
  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 1 teaspoon Fine sea salt *
  • 1 teaspoon Baking soda
  • 1 teaspoon Cinnamon *
  • 3/4 cup Unsalted butter
  • 3/4 cup Buttermilk
  • 3 Eggs
  • 1 1/2 cups Powdered sugar
  • 5 teaspoons Fresh lemon juice

Instructions

  1. Drain and halve cherries, reserving syrup for another use.
  2. Combine cherries with walnuts, coconut and lemon rind; set aside.
  3. In a large mixer bowl, combine flour, sugar, salt, soda, cinnamon, butter, buttermilk, and eggs.
  4. Blend at a low speed until moistened; beat at medium speed 3 minutes.
  5.  Pour half of the batter into well-greased, 10-inch fluted tube pan.
  6. Spoon cherries over batter.
  7. Top with remaining batter.
  8. Bake at 350 degrees for 55 to 60 minutes, until top springs back when lightly touched in the center.
  9. Cool 10 minutes; remove from pan.
  10. Allow to cool completely.
  11. Make the glaze by combining powdered sugar and lemon juice.
  12. Drizzle over cooled cake.
     

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