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Orange Cherry Cake

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  Egg yolks 8
  Sugar 2⁄3 Cup (10.67 tbs)
  Finely shredded orange peel 1 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Sifted cake flour 1 Cup (16 tbs)
  Egg whites 8
  Cream of tartar 1 Teaspoon
  Whipping cream 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Dark sweet cherries 4 Cup (64 tbs), pitted (Fresh)

Beat egg yolks at high speed of electric mixer till thick and lemon-colored.
Gradually add 2/3 cup sugar, beating till sugar dissolves.
Combine orange peel and orange juice.
Beat juice mixture and cake flour alternately into yolk mixture.
Beat egg whites with cream of tartar and 1/2 teaspoon salt till soft peaks form.
Gradually add 2/3 cup sugar, beating till stiff peaks form.
Pour yolk mixture in thin stream over egg whites; fold in.
Pour into ungreased 10-inch tube pan.
Bake in 325° oven for 60 to 70 minutes.
Invert cake in pan; cool.
Remove cake from pan; split into 3 layers.
Quarter the cherries.
Whip cream with 2 tablespoons sugar till stiff peaks form.
If desired, fold in 2 tablespoons brandy.
Assemble cake by alternating layers of cake, whipped cream, and cherries.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3640 Calories from Fat 1740

% Daily Value*

Total Fat 193 g297.7%

Saturated Fat 117.9 g589.3%

Trans Fat 0 g

Cholesterol 2143.5 mg714.5%

Sodium 581.1 mg24.2%

Total Carbohydrates 379 g126.4%

Dietary Fiber 12.6 g50.5%

Sugars 257.6 g

Protein 60 g120.1%

Vitamin A 43.5% Vitamin C 117.6%

Calcium 53.1% Iron 81.5%

*Based on a 2000 Calorie diet

Orange Cherry Cake Recipe