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"This lovely distinctive cake is a satisfying treat," says Shirley Kidd, field editor from New London, Minnesota.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One serving (without confectioners' sugar) equals 134 calories, 123 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, 4 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Cherry Puddles Cake in Taste of Home June/July 1999, p17
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Reviewed on Apr. 19, 2011 by ctmom05
I used the recipe for Cherry Puddles Cake as the basis for my “Citrus Orange Cake.â€In place of egg substitute I used 3 whole eggs, because I had them on hand already. I didn’t have buttermilk, so I used regular. I added 2 tablespoons of lemon juice, instead of 1. The biggest change was that I added about ¾ cup of orange pulp(made by grating several sliced oranges) to the batter.Instead of putting cherry pie filling on the top of the cake I made a glaze out of confectioners sugar and some juice from a jar of maraschino cherries.The cake was deliciously awesome!
I used the recipe for Cherry Puddles Cake as the basis for my “Citrus Orange Cake.â€
In place of egg substitute I used 3 whole eggs, because I had them on hand already. I didn’t have buttermilk, so I used regular. I added 2 tablespoons of lemon juice, instead of 1. The biggest change was that I added about ¾ cup of orange pulp(made by grating several sliced oranges) to the batter.
Instead of putting cherry pie filling on the top of the cake I made a glaze out of confectioners sugar and some juice from a jar of maraschino cherries.
The cake was deliciously awesome!
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