Friday, July 1, 2011

Cherry Karma Cake

I feel that karma is something that may start with the perception of an event.  Based on that perception, you execute a decision to act based on that.  For instance, if your horoscope states that you will have a bad day, you may stay at home based on that information.  Also, you program yourself to have a bad day and events follow as a result of the thought.

I wish you all to have good karma for this long holiday weekend. Try to clear your mind of all negative thoughts, focus on the positive and react to your surroundings accordingly.  In doing so, your weekend with family and friends will be fun and memorable.

Regarding the cake recipe, I have experimented with baking this in a springform pan and a 9X13 pan.  The 9X13 had the best results.  It is a careful process to layer the berries over the batter.  Also, there is some difficulty in baking due to the high amount of liquid caused by the cherry layer.

Cherry Karma Cake
by flourtrader 

1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup maraschino cherry juice
4 eggs, lightly beaten
1 cup oil
3 cups flour
1/4 tsp salt
1/2 tsp baking soda
2 1/2 tsp baking powder
2 cups sugar
1 19 oz can cherry pie filling

Prepare a 9X13 size pan by greasing all the insides.  Line the bottom and the 13 inch sides with parchment paper, leaving an overhang on each long side.  Preheat your oven to 325 degrees.

Sift together flour, baking powder, baking soda and salt.  Then make a large well in the center, set aside.

In a medium size bowl, using a wooden spoon, mix together the oil, maraschino cherry juice, sugar and both extracts.   When the batter is blended, stir in the eggs until the mixture is smooth.  Then mix 1/3 of this batter into the dry ingredients.  Continue this process in 2 more increments.

After all the items are blended pour, 3/4 of the batter into the pan.  Then open the can of filling and spoon on top of the batter, leaving a 1/2 inch border around the edges.  Spoon the rest of the batter over the top of the filling, making sure that all is covered.

Place in oven and cook for 55 minutes.  Remove and cover top of cake with foil and bake for another 15 minutes.  After 15 minutes, take out cake and see if it is set on top.  Center should not joggle when pan is tilted.  If so place pan back in oven covered and baking at 5 minute intervals until it is done or completely set.

Remove from pan and let cool for 30 minutes.  Then run a knife around the edges and lift cake out of pan using parchment handles.  Place on rack to completely cool.  Once cool, cut and serve.  You can add whipped cream for an extra touch. Enjoy!