Cherry and Walnut Cake

Name: Cherry and Walnut Cake
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: One large tube pan
Cuisine: estadounidense
Ingredients: 2.25 cup flour; 1.5 cup sugar; 3 tsp baking powder; 1 tsp salt; 0.5 cup vegetable oil; 5 unit egg yolks; 0.25 cup maraschino cherry juice; 0.5 cup cold water; 1 tsp vanilla; 2 cup egg whites; 0.5 tsp cream of tartar; 0.5 cup maraschino cherries; 0.5 cup walnuts; 1.5 cup sugar; 0.25 cup white corn syrup; 2 tbsp water; 0.25 cup egg whites; 1 tsp vanilla

Light chiffon-style cake with maraschino cherries and walnuts, topped with White Mountain frosting.

Total time: 1 h 50 min
Servings: 12
Difficulty: Hard

Ingredients

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Cake
2 1/4 cupsflourcake flour, such as Softasilk
1 1/2 cupssugar
3 teaspoonsbaking powder
1 teaspoonsalt
1/2 cupvegetable oil
5egg yolks
1/4 cupmaraschino cherry juice
1/2 cupcold water
1 teaspoonvanilla
2 cupsegg whites7 or 8 whites
1/2 teaspooncream of tartar
1/2 cupmaraschino cherriesfinely chopped and well drained
1/2 cupwalnutsfinely chopped
White Mountain Frosting
1 1/2 cupssugar
1/4 cupwhite corn syrup
2 tablespoonswater
1/4 cupegg whites2 small whites
1 teaspoonvanilla

Instructions

Sift together flour, sugar, baking powder and salt. Make a well in the center and add in order: oil, unbeaten yolks, cherry juice, cold water and vanilla. Beat for 1 minute until smooth.
Separately, beat the whites with the cream of tartar until very stiff peaks form.
Pour the yolk mixture gradually over the whites, folding gently with a spatula.
Combine the cherries and walnuts, sprinkle over the batter and fold in with few movements.
Pour into an ungreased tube pan.
Bake: 10×4" tube pan at 325°F for 65-70 minutes; or 13×9½×2" rectangular pan at 350°F for 45-50 minutes, until the surface springs back when touched.
Turn the pan upside down immediately over the neck of a bottle; let cool hanging. Loosen with a spatula.
Frosting: combine sugar, syrup and water; boil to 242°F (thread / firm-ball stage).
When the syrup begins to boil, beat the whites until they hold peaks.
Pour the hot syrup in a steady stream over the whites while beating constantly until very stiff peaks form. Stir in the vanilla.

Notes and variations

The cherries must be very well drained and finely chopped, otherwise they sink to the bottom.

Source: Vira's favorite

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