| CHERRY CAKE WITH ALMOND GLAZE |
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One ring cake2/3 cup Butter Flavor Crisco or 2/3 Butter Flavor Crisco stick 1-2/3 cups sugar 3 eggs 1 jar (10 ounces) maraschino cherries, drained (1/3 cup juice reserved), and chopped 1 cup milk 3 cups all-purpose flour 2 teaspoons baking powder Glaze: 1/2 cup confectioners' sugar 1-1/2 to 2-1/2 teaspoons milk 1/4 teaspoon almond extract Preheat oven to 350ºF. Grease and flour 12-cup fluted ring pan. Set aside. In large mixing bowl cream Butter Flavor Crisco, sugar and eggs until light and fluffy. Add cherries, reserved cherry juice, milk, flour and baking powder. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan. Bake at 350ºF for 50 to 60 minutes, or until wooden pick inserted in center comes out clean and center springs back when touched lightly. Cool on wire rack for 5 minutes. Invert onto serving dish. Cool completely. For glaze, in small bowl blend confectioners' sugar, milk and almond extract until smooth and of desired consistency. Drizzle over cooled cake. |
