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Cherry Jubilee Cake

 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 2% milk
  • 1/2 teaspoon McCormick® Pure 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.
Nutritional 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.