Cherry Crowned Cakes
|Basic layer cake batter||1 (1 Recipe)|
|Water||1 Cup (16 tbs)|
|Cherry heering||1⁄2 Cup (8 tbs)|
|Canned dark sweet cherries||16 Ounce (1 Can)|
Prepare Basic Layer Cake Batter; pour into 12 well-greased and floured 4-inch individual fluted tube pans (6 to a pan).
Bake in 350° oven for 25 to 30 minutes.
Let cool in pans 5 minutes.
Remove; cool completely.
Prepare Cherry Heering Syrup: In small saucepan, combine the 1/2 cup sugar and the water; bring mixture to boiling over medium heat, stirring only till sugar dissolves.
Boil, uncovered, over medium heat for 5 minutes.
Remove from heat; cool 10 minutes.
Stir in cherry heering.
Place waxed paper under cakes on wire racks.
Prick cakes with tines of long fork.
Slowly spoon syrup over top and sides of cakes, allowing syrup to soak in.
Prepare Cherry Sauce: Drain dark sweet cherries, reserving syrup.
Halve and pit cherries; set aside.
Add enough water to reserved syrup to make 1 2/3 cups liquid.
In small saucepan, combine cornstarch and the 2 tablespoons sugar; gradually stir in the water-cherry syrup mixture.
Cook and stir over medium heat till thickened and bubbly.
Stir in cherries.
Let cool slightly.