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.

* 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


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.

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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