Wednesday, October 5, 2011

Peek-a-boo Cherry Cake #1

My friend Colleen makes this amazing cherry sheetcake that my children absolutely love!  When I was digging through my recipe box the other day, I found this recipe for Peek-a-boo Cherry Cake that reminded me of Colleen's cake, so I decided to give it a try.  (Do you have recipes like this, that you copied down twenty years ago and are just now trying out?  Please say you're more up to date than I am!)  While I was rifling through some very old recipe magazines at work I found another cherry cake that has the same effect, which I will post after I have tested it, and will let you know which one I like best.  Then, maybe Colleen will share her original recipe with me and it'll just be a cherry cake-a-polooza!

This is a very pretty cake, and perfect for the holiday season.

I don't know who gave me this recipe, so no credit can be given.  Thank you, whoever you are!

Peek-a-boo Cherry Cake

350 degrees Farenheit
45 minutes
12 servings

1/2 cup margarine or butter, softened
1 cup sugar
2 eggs
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup milk
1 can cherry fruit filling
2 tablespoons sugar
1/4 cup slivered almonds

Combine all ingredients (except cherry filling, 2 T. sugar and 1/4 c. almonds) in large bowl.  Blend, then beat for three minutes at medium speed.  Spread 3/4 of dough evenly in greased 9x13 pan.  Spoon fruit filling on top and spread gently to cover surface.  Drop remaining dough by small spoonfuls over cherry layer.  Sprinkle 2 tablespoons sugar and almonds over top.  Bake at 350 degrees F. for 45 minutes or until golden brown.  Let cool, and cut into squares.  Yum!

graphics courtesy of

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