How to make it

  • Puree cherry filling; pour into a saucepan.
  • Combine cornstarch and sugar.
  • Add to puree; mix well.
  • Cook, stirring constantly, over low heat until thick and bubbly.
  • Stir in almond extract.
  • Set aside to cool.
  • Combine flour, sugar, baking powder and salt; mix will with electric mixer.
  • Add shortening; mix on low speed for 2 minutes.
  • Scrape down bowl; mix 2 minutes.
  • Combine milk and eggs; add in thirds to shortening mixture, scraping bowl often.
  • Mix on low speed 5 minutes.
  • Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch baking pans.
  • Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan; swirl cherry mixture through batter.
  • Divide remaining batter evenly between pans.
  • Pipe an equal portion of remaining cherry puree over batter in each pan; swirl through batter.
  • Bake at 350°F (175°C) 40 to 45 minutes, or until golden brown and wooden pick inserted near center comes out clean.
  • These cakes freeze well.
  • Makes 3 loaves, 10 slices per cake.

Reviews & Comments 4

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  • andypandy 10 years ago
    Looks good, a little different. Will have to try this one also.
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  • lor 10 years ago
    Thank you both ;-) It really is delish!!!
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  • berry 10 years ago
    Mama Mia... this is so good!
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  • henrie 10 years ago
    Looks yummie, great post.
    Was this review helpful? Yes Flag

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