Print Recipe

Cherry Ripple Rose Cake

RG

Ingredients

  • 1 (12 ounce) can cherry pie filling
  • 1/2 cup slivered almonds
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 1 1/4 cups milk
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • Milk

Instructions

  1. Heat oven to 350 degrees F. Grease and flour a 10 x 15-inch jelly roll pan.
  2. In a small bowl, combine pie filling, almonds and almond extract and set aside.
  3. In a separate bowl, sift together the flour, baking powder and salt; set aside.
  4. In a large bowl, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well each time.
  6. Add flour mixture, alternating with milk. Mix thoroughly.
  7. Spoon 1/2 of batter into a greased 10 x 15 inch jellyroll pan.
  8. Spread cherry mixture over batter, then spoon remaining batter over cherries.
  9. Bake at 350 degrees F for 35 to 45 minutes or until light brown.
  10. Allow to cool completely before frosting.
  11. To make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.


The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist RecipeGoldmine.com.

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips