Cake-Carnaval Dessert Cake
Source of Recipe
rc-Joy (Jeannie)
Recipe Introduction
Jeannie's Notes-
Source of Recipe
My mom's personal collection of handwritten recipes.
This recipe is from a scratch recipe that is in my mom's handwritten cookbook which was given to me after she died. It's a recipe that she made often for us. This is one of those recipes that sparked my love for baking and cooking. The special homemade treats that, for a time, we were blessed to have my mother make.
List of Ingredients
NOTE: If substituting a different size pan, make sure you adjust the cooking time accordingly.
Cake:
1/3 cup shortening
1 1/2 cups sugar
2 eggs, well beaten
2 1/4 cups of sifted flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk (sorry, mother used whole milk)
1 No.2 can cherries, drained and reserved
1/2 cup chopped nuts
Cherry Sauce:
1/2 cup sugar
dash of salt
2 tbsp. cornstarch
3/4 cup cherry juice
1 cup water
1/4 tsp. vanilla
Recipe
Cream shortening and sugar. Add well beaten eggs. Sift together all the dry ingredients and add alternately with milk to creamed mixture. Carefully fold in cherries and nuts. Bake in a 8x12" pan about 50 minutes at 350º.
Serve with warm cherry sauce on top.
Warm Cherry Sauce:
Mix dry ingredients in a small saucepan, blend in liquid. Boil until thick. Remove from heat and add vanilla.
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