Dried Cherry Cake



Back a bit I took a vacation day just because. Sadly, I took the vacation day on a Tuesday which is patch day for Warcraft. This particular Tuesday was an extra long patch day so I chumped around for other things to do since I wasn’t going to be warcrafting any time soon that day. We had invited LunarGeography over for dinner and I thought, “You know what, I’m going to crack (not literally) out the good china because what’s the point of having it if you never use it?” I was making chicken pot pie but in a fit of inspiration and the fact that I had coffee cups and saucers, I looked around for some sort of dessertish type thing to have with coffee or tea. The only catch was that I had to use what was in house, which wasn’t much.

Fortunately, I had dried cherries so when I hit this recipe, everything fell into place.

INGREDIENTS
* 1/2 cup chopped dried cherries
* 1/2 cup hot water
* 1/2 teaspoon almond extract
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup white sugar
* 1 (8 ounce) container vanilla yogurt
* 1/2 cup vegetable oil
* 1 egg
* 1 egg white
* 1/4 cup chopped pecans
* 1 tablespoon white sugar

DIRECTIONS

1. Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.

2. In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.

3. Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.

4. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

PRODUCTION NOTES
This almost wasn’t a go because of the yogurt, which I didn’t have. However, when I googled “sour cream dried cherry desserts” the same recipe came up. So I said, “Huh!” and discovered that someone in the comments had subbed sour cream for the yogurt. So this I did too because I have a ton of 10 for $10 sour creams. Sadly, they are all frozen and floating the frozen container in a hot water bath doesn’t seem to be the best way to thaw sour cream rapidly. Eh whatever. I got workable, if ugly, sour cream and life went on.

I did not use pecans.

I also didn’t exactly use dried cherries as defined above for when I went poking around in my fridge I found the tub of brandied cherries from eons ago. I decided to use those instead of almond extract and hot water because I had them already brandied and they’ve been brandied for quite a while now.

I think I also had a smaller cake pan because that recipe made a lot of goo. I wound up skimming off a cup or two and making an auxiliary cake in a loaflet pan. I highly recommend loaflet pans, they come in very handy when you realize your recipe makes more than your container can hold.


2008: I’m a-feeling it here…St. Patrick’s picto-zombie blog!

2007: Our options were to level up, which involves actual thinking and doing on our part, or screw around, which we are (quite frankly) much better at.

2006: La-la-la! I can’t hear you junk food intolerance!!!

2005: JSFR: Hello Panda (vanilla)

2004: I guess I have no soul or something because to me it looked like a great big hole in the ground with a river at the way way bottom..

2003: I came back as a bag of groceries accidentally taken off the shelf before the date stamped on my sack

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