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Full Online Book HomeLearning KitchenFruit - Cherry - Cherry Upside-down Cake By Angel
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Fruit - Cherry -  Cherry Upside-down Cake  By Angel Post by :Grandpa_Tom Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1244

Click below to download : Fruit - Cherry - Cherry Upside-down Cake By Angel (Format : PDF)

Fruit - Cherry - Cherry Upside-down Cake By Angel

1 c. butter or margarine, divided
1 (16 oz.) can pitted tart cherries, drained
2 eggs
1 Tbsp. baking powder
2/3 c. milk
whipped cream (optional)
pecan halves (optional)
2 c. sugar, divided
1 c. chopped pecans
2 1/2 c. all-purpose flour
1/4 tsp. salt
1 tsp. vanilla
fresh cherries (in season, optional)

Melt 1/3 cup butter in 10-inch cast iron skillet. Spread 1/2 cup sugar evenly over butter. Continue cooking over low heat until sugar is dissolved. Arrange cherries and chopped pecans in skillet. Remove from heat and set aside.

Cream remaining 2/3 cup butter. Gradually add remaining 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir well and add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter evenly over cherries and pecans in skillet.

Bake at 350 degrees for 50 minutes or until cake tests done. Cool in skillet 10 minutes, then invert cake onto a plate. Cool cake completely. Top with whipped cream or Cool
Whip and garnish with cherries and pecan halves, if desired.
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Fruit - Cherry -  Cherry Vinaigrette Recipes By Mimi Hiller Fruit - Cherry - Cherry Vinaigrette Recipes By Mimi Hiller

Fruit - Cherry -  Cherry Vinaigrette Recipes By Mimi Hiller
20 bing cherries, pitted 1/2 cup rice wine vinegar 1 tablespoon sugar 1/2 cup each vegetable and olive oil 1/2 cup cherry liqueur salt and pepper to taste Blend until smooth. Cherry Vinaigrette (1 servings) 3 tbl Dried cherry vinegar* 4 tbl Vegetable oil 1/4 tsp Salt 1/4 tsp Ground black pepper Whisk together vinegar, oil, salt and pepper. Dried Cherry Vinegar: Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool

Fruit - Cherry Upside-down Cake Fruit - Cherry Upside-down Cake

Fruit - Cherry Upside-down Cake
Topping: 1/4 cup (1/2 stick) unsalted butter 3/4 cup (packed) golden brown sugar 14 ounces cherries, halved, pitted Cake: 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 2 large eggs, separated 1 1/2 teaspoons vanilla extract 1/2 cup whole milk 1/4 teaspoon cream of tartar 1 cup chilled whipping cream 1 1/2 tablespoons powdered sugar For topping: Preheat oven to 350°F. Butter sides of 9-inch-diameter cake pan with 2-inch-high sides. Melt cup butter in same pan set over low heat. Add brown