Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 6437
Debbie Coody
Recipe Title
Cherry Jubilee
Recipe Theme
Black Warrior EMC
1 cup of butter
2 cups of sugar
4 eggs
3 1/2 cups of all purpose flour
1 tablespoon of baking powder
1/4 teaspoon of salt
1 cup milk
1 small jar of chopped drained cherries
Keep the cherries juice

1 16 oz red (undrained) cherries
1/2 cup light corn syrup
1/4 cup sugar
2 1/2 tablespoon cornstarch
1 teaspoon almond extract

7 minute icing
1 1/2 cup sugar
2 egg whites
1 tablespoon light corn syrup
Dash of salt
1/3 cup cold water
1 teaspoon vanilla extract
Cream the butter and sugar, be sure to beat well. Then add eggs one at a time. Combine the flour, baking powder and salt together. Next add cherries to the flour mixture. Alternate mixing the flour mixture with the milk. Mix in the cherry juice if the mixture is to thick. Pour the batter into 3 greased and floured 9inch round cake pans. Bake at 350 for 25-30 minutes, or until the inserted toothpick comes out clean.

Cherry Filling
Drain the cherries and add 1 cup of water then set aside. Combine sugar, light corn syrup, and cornstarch in a saucepan, stir well. Add cherry liquid and cook over medium heat stirring constantly until thick. Then stir in drained cherries and almond extract. Fill the middle of layers.

Seven minute Icing
Combine sugar, egg whites, salt, and corn syrup in the top of a large double boiler. Add the cold water and beat on low for 30 seconds. Place over boiling water, beat on high constantly for 7 minutes until stiff peaks are formed. Remove from heat add the vanilla extract and beat until thickened. Decorate all three layers with the icing. Decorate the top of the cake with cherries.