Pans to Use:
Sheet cake: 13 x 9 around 45 minutes
Bundt pan: 9 -inch around 55 to 60 minutes
Round pans: 9-inch around 25 to 20 minutes
Note: use the toothpick method (place in the cake when it comes out clean the cake is cooked)
Fruit substitutions:
red raspberries
chopped strawberries
blackberries
peaches chopped fresh or canned drained
Tips and Suggestions:
always flour and grease the pan you’re using for best results
do not overbeat this batter
for an extra moist cake, drizzle the layers after baking with maraschino cherry juice or sugar water boiled together for a simple syrup
fold in the fruit last (make sure it’s blotted dry)
add any kind of nuts
the cake tastes great with just whipped cream
instead of frosting dust with powdered sugar
make muffins instead of a cake
make two cakes and freeze one for later up to 6 months wrapped
try and different fruit
tint with food coloring if desired for deeper color
decorate frosted cakes with some fruit
no heart pan no problem! First bake two cakes, one round, and one square. Then cut the round baked cake in half. Then turning the square cake so it looks like a diamond shape with the point at the top. Place the two cut halves on each side of the point.
underbaked cakes sink so make sure it is cooked and you use the toothpick method
very important to make sure the cherries are blotted dry
if the cake is overbaked and dry no worries try a simple syrup: 1 cup (250 g) water 1 cup (200 g) granulated sugar boil for two minutes cool and brush onto the cake
ENJOY
