Cherry in the Roses Cake
From jo_jo_ba 15 years ago
- 35 minutes to make
- Serves 8
One layer of elegant and exotic cake that I made to turn into "cake balls", along with the "Where Did the Rum Go" cake. This is a crazily hot pink cake, and the amount of cherry extract is correct - I used LorAnn's flavouring which is about 10x stronger than the average! Read more Though subtle, the rosewater really lifts the cake to a new level. See less
Ingredients
- 1 cup whole wheat pastry flour shopping list
- 1/2 cup flour shopping list
- 3/4 cup raw cane sugar shopping list
- 1 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 1 cup water shopping list
- 1/4 cup oil shopping list
- 1 tbsp cider vinegar shopping list
- 1/2 tbsp red food colouring shopping list
- 1 tsp rosewater shopping list
- 1/8 tsp concentrated cherry flavouring (or 1/2 tbsp regular) shopping list
- 1 tsp vanilla shopping list
How to make it
- Preheat oven to 350F. Grease an 8" cake pan
- Mix dry ingredients together in a large bowl.
- Combine remaining ingredients in another bowl, add to the dry mix and beat well (using electric beaters for 2 minutes or by hand for about 4 - you want it totally smooth).
- Bake for 35 minutes.
The Rating
Reviewed by 3 people-
Fantastic recipe, my friend!
bluewaterandsand
in GAFFNEY loved it
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Wow! Sounds very interesting.
jett2whit
in Union City loved it
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