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home > recipes > cakes > sour cherries cake
This is another Romanian recipe that supports my thesis that Romanians are addicted to sour foods :-) In Romania this is made with fresh sour cherries, but fresh sour cherries are hard to find in US, even though more sour cherries than sweet cherries are grown in US. However pitted sour cherries in light syrup are somewhat easier to find, often imported from Eastern Europe. (Around the SF Bay Area they are available cheaply from Trader Joe.) All measurements below are "American." 1 Cup ~= 225 ml ~= 16 Tablespoons. 1in ~= 2.5cm. Check the rec.food.cooking faq for more help with metric translation. The Cherry Herring liqueur tastes practically the same as the Romanian "visinata", a home-made sour cherry liqueur made in huge demijohn (called "damigeana" in Romanian) bottles. This is a very simple and tasty cake, easiest to make with a food processor, although a mixer works fine too. Quantities can be halved. (Increase butter to 3/4 stick if you want to use only one egg for half recipe) For this quantities I use a 10 x 14 x 2 in lasagna pan, but other 2 in deep pans work fine - adjust quantities. If you make this recipe, please let me know how it worked for you. Ingredients 2 24 Oz jars of pitted sour cherries in light syrup. 1 1/4 sticks unsalted butter (10 Tablespoons) 1 1/2 cups granulated sugar 3 large eggs 1 3/4 cups all purpose flour pinch salt 2 teaspoons double acting baking powder 1 teaspoon vanilla extract 6 Tablespoons kirsch or brandy 2/3 cup milk butter and flour for the pan. 2 Tablespoons Cherry Herring liqueur, kirsch, or brandy (optional) Sweetened whipped cream (optional) Preparation 1. Preheat the oven to 350F. Butter and lightly flour the pan. 2. Strain the cherries, and check them for pit fragments. (Warn your guests in any case!) Save the syrup. Spread the cherries in the pan in two disorganised layers with many holes. 3. In a food processor or mixer cream the butter with the sugar. Beat in the eggs. Add flour, baking powder, and salt. Beat again. Add the milk, vanilla, and kirsch, and beat until smooth. 4. Pour the batter evenly over the cherries, trying to fill well all the spaces. Bake in the middle of the oven for 35 min, or until a cake tester comes out clean. Cool in the pan. Cut it into 3-inch squares or so, and take it with a spatula from the pan. The cake keeps well in a covered box, in the fridge, for a few days. Bring back to room temp before serving. 5. Optional: Over low heat, reduce the cherries syrup (from step 2) to about 1/3 its volume, that is to about 1 cup. Let it cool. Optionally add to it a few tablespoons Cherry Herring liqueur, kirsch, or brandy. When the cake has cooled, but before you cut it, sprinkle the syrup evenly over the cake. Wait another half hour before cutting the cake. This results in a moister and tastier cake, but it keeps less well. 6. Optional: serve with sweetened whipped cream on top.

Sour Cherries Cake


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keyword: cherries
ethnicity: eastern european
recipes for cakes
recipes by broder
Email Address:
(posted April 27, 2006)

This is another Romanian recipe that supports my thesis that Romanians are addicted to
sour foods :-) In Romania this is made with fresh sour cherries, but fresh sour cherries are hard to find in US, even though more sour cherries than sweet cherries are grown in US. However pitted sour cherries in light syrup are somewhat easier to find, often imported from Eastern Europe. (Around the SF Bay Area they are available cheaply from Trader Joe.) All measurements below are "American." 1 Cup ~= 225 ml ~= 16 Tablespoons. 1in ~= 2.5cm. Check the rec.food.cooking faq for more help with metric translation.

The
Cherry Herring liqueur tastes practically the same as the Romanian "visinata", a home-made sour cherry liqueur made in huge demijohn (called "damigeana" in Romanian) bottles.

This is a very
simple and tasty cake, easiest to make with a food processor, although a mixer works fine too. Quantities can be halved. (Increase butter to 3/4 stick if you want to use only one egg for half recipe) For this quantities I use a 10 x 14 x 2 in lasagna pan, but other 2 in deep pans work fine - adjust quantities.

If you make this recipe, please let me know how it worked for you.

Ingredients

2 24 Oz jars of pitted
sour cherries in light syrup.
1 1/4 sticks
unsalted
butter (10 Tablespoons)
1 1/2 cups
granulated
sugar
3 large
eggs
1 3/4 cups all purpose
flour
pinch salt
2 teaspoons double acting
baking powder
1 teaspoon
vanilla extract
6 Tablespoons kirsch or
brandy
2/3 cup
milk
butter and flour for the pan.
2 Tablespoons
Cherry Herring liqueur, kirsch, or brandy (optional)
Sweetened whipped
cream (optional)

Preparation

1. Preheat the oven to 350F.
Butter and lightly flour the pan.

2.
Strain the cherries, and check them for pit fragments. (Warn your guests in any case!) Save the syrup. Spread the cherries in the pan in two disorganised layers with many holes.

3. In a
food processor or mixer cream the butter with the sugar. Beat in the
eggs. Add flour, baking powder, and salt. Beat again. Add the milk, vanilla, and kirsch, and beat until smooth.

4. Pour the
batter evenly over the cherries, trying to fill well all the spaces. Bake in the middle of the oven for 35 min, or until a cake tester comes out clean. Cool in the pan. Cut it into 3-inch squares or so, and take it with a spatula from the pan. The cake keeps well in a covered box, in the fridge, for a few days. Bring back to room temp before serving. 5. Optional: Over low heat, reduce the cherries syrup (from step 2) to about 1/3 its volume, that is to about 1 cup. Let it cool. Optionally add to it a few tablespoons
Cherry Herring liqueur, kirsch, or brandy. When the cake has cooled, but before you cut it, sprinkle the syrup evenly over the cake. Wait another half hour before cutting the cake. This results in a moister and tastier cake, but it keeps less well.

6. Optional: serve with sweetened whipped
cream on top.


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