Fancy Cherry Cake

Remind you of anything?

From a box sold in Nampa, Idaho.

Fancy Cherry Cake

1 pkg. angel cake mix
14 oz. can pitted Bing cherries ([Something?]])
6 oz. pkg. cherry flavor gelatin
1/2 cup sherry
1 pt. vanilla ice cream
slivered almonds
2 Tbsp. currant jelly
1 tsp. lemon juice
1 cup heavy cream

Bake and cook cake. (or buy un-iced angel.)

Drain cherries, catching syrup in saucepan. Heat and stir in cherry gelatin until dissolved. Remove from heat; stir in sherry, then ice cream until melted. Refrigerate until set.

With a sharp knife, level top of cake, then invert on serving plate. Cut 1-inch layer from top; set aside. With fork, hollow out center of cake, leaving a shell 1-inch wide around sides and 1-1/2 inches thick across bottom.

Fill center hole in bottom of cake with cake pieces to level off bottom.

When gelatin is set, beat with electric mixer at medium speed until fluffy and smooth.

Stir in 1/4 cup almonds and all but 1/2 cup drained cherries. Spoon mixture into cake and replace reserved layer. Refrigerate.

In small saucepan, combine currant jelly and lemon juice. Melt over low heat. Stir in remaining cherries until they are just coated. Cool.

Whip cream stiff. Frost cake, leaving top hole empty. Arrange 3 Tbsp. almonds on sides and top. Fill hole with glazed cherries. Refrigerate.

Leave a Reply

Your email address will not be published.
Required fields are marked:*