Cherry Ripple Rose Cake
This cake is a beautiful and classic dessert that’s perfect for any special occasion. The cherry ripple rose cake recipe is an easy to follow guide that will help you create a stunning and delicious cake that everyone will love.
Ingredients
- 1 (12 oz) can cherry pie filling
- 1/2 cup blanched slivered almonds
- 1/2 tsp almond extract
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup butter, softened
- 1 1/4 cups white sugar
- 3 eggs
- 1 1/4 cups milk
- For the Frosting:
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar
- ¼ teaspoon almond extract
- 2 tablespoons milk
Instructions
1. Preheat oven to 350°F and grease a 10×15 inch jelly roll pan.
2. In a small bowl, combine cherry pie filling, blanched slivered almonds, and almond extract; set aside.
3. In a separate bowl, sift together all-purpose flour, baking powder, and salt; set aside.
4. In a large bowl, cream butter and sugar until light and fluffy before adding eggs one at a time while mixing well each time. Add the flour mixture to the batter alternately with milk until mixed thoroughly then spoon 1/2 of the batter into the prepared jelly roll pan.
5 6 Spread cherry mixture over batter in pan then spoon remaining batter over cherries 7 Bake at 350°F for 35 to 45 minutes or until light brown 8 Allow cake to cool completely before frosting 9 To make icing: blend softened butter or margarine confectioners’ sugar and almond extract with enough milk for drizzling consistency then drizzle over cake
Nutrition Facts
- Servings: 16 | Calories: 350 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 15 g Cholesterol: 73 mg | Sodium: 443 mg
