Cherry Bounce Cake
Just wanted to share my new recipe with y'all. I know some of you don't touch alcohol, so just skip over this one, okay?
CHERRY BOUNCE CAKE
CAKE:
¾ c. butter, softened
1 ½ c sugar
6 large eggs, separated
1 tsp vanilla extract
1 tsp. cherry extract, if desired
1 ¾ c. plain yogurt (or sour cream)
¼ c. cherry bounce liquor (or plain vodka)
2 c. sifted cake flour
4 tsp. baking powder
½ tsp. salt
½ c. coarsely chopped macerated cherries (or maraschino cherries)
½ c. chopped almonds, if desired
¼ tsp. red food coloring (about 16 drops)
½ tsp almond extract
SYRUP:
1 c. cherry bounce liquor (or plain vodka)
½ c. sugar
½ tsp. almond extract
DIRECTIONS:
1. Preheat oven to 350 F. Spray and flour a 9 X 13" pan. Set aside.
2. Cream together butter and sugar until light and fluffy. Add egg yolks, vanilla and cherry extracts, and beat well on medium speed.
3. Combine the yogurt and liquor together in small bowl. Sift the flour, baking powder and salt together in another bowl. Now add the yogurt and flour mixtures alternatively to the butter mixture, beating well after each addition. Beat total combined mixtures for about 1 minute more, until mixture is light.
4. Add cherries, almonds and red food coloring to the batter and mix well.
5. Combine almond extract with egg whites; beat in clean bowl until stiff, but not too dry. GENTLY fold egg whites into cake batter.
6. Pour batter into prepared pan and bake for 40-50 minutes or until toothpick inserted into cake comes out clean. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely.
7. To make syrup, combine liquor and sugar in small saucepan. Bring to a boil, then cook over low heat for 5-10 minutes until sticky syrup forms. Cool syrup.
8. Poke holes in top of cake with fork, then pour syrup in thin stream all over cake.
9. Top cake with Cool Whip, sliced almonds and maraschino cherries for garnish. Keep refrigerated.
Vickie
