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Cherry Jubilee Cake

A luscious Bing cherry topping complements this light and tender cake. With a sprinkle of toasted almonds, the dessert is complete!

8 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

2 egg whites
2 tablespoons butter, melted
3 tablespoons brown sugar
2 cans (15 ounces each) pitted dark sweet cherries, drained
3 tablespoons butter, softened
2/3 cup sugar
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/2 teaspoon almond extract
1/4 cup slivered almonds, toasted
Whipped cream

Directions

Let egg whites stand at room temperature for 30 minutes. Pour melted
butter into a 9-in. round baking pan; sprinkle with brown sugar.
Arrange cherries in a single layer over sugar.
In a large bowl, beat softened butter and sugar until crumbly, about
2 minutes. Combine the flour, baking powder and salt; add to the
butter mixture alternately with milk. Stir in extract. In another
bowl, beat egg whites until stiff peaks form; fold into batter.
Spoon over cherries.
Bake at 350° for 30-35 minutes or until a toothpick inserted near

2 of 2

Cherry Jubilee Cake (continued)

Directions (continued)

the center comes out clean. Cool for 10 minutes before inverting
onto a serving plate. Sprinkle with almonds. Serve warm with whipped
cream. Yield: 8 servings.

Nutrition Facts: 1 slice (calculated without whipped cream) equals 288 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 197 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.