cherry-ripple-rose-cake

Cherry Ripple Rose Cake

4 Reviews Add a Pic
Maureen Worman
Recipe by  Maureen Worman

“A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10x15 inch jelly roll cake

Directions

  1. Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
  2. In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly.
  4. Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.
  5. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.
  6. To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

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Reviews (4)

Rate This Recipe
LINDA S. R.
4

LINDA S. R.

Delicious! I added twice the amount of cherry filling.Cutting the dessert into 30 pieces, still gives you a nice serving size.

BUGABLUE
3

BUGABLUE

Yumm....I love the flavors of this cake. Thank you.

Devon
2

Devon

pretty good.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 250 cal
  • 13%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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