Cherry Glazed Sponge Cake
Stir in water and sugar.
Recipe Summary Cherry Glazed Sponge Cake
My favorite Valentine breakfast. Perfect for brunch, or anytime.
Ingredients | Bacardi Rum Cake Glaze1 cup margarine1 ½ cups white sugar4 eggs1 teaspoon almond extract2 cups all-purpose flour1 (21 ounce) can cherry pie filling2 tablespoons confectioners' sugar for dustingDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.Info | Bacardi Rum Cake Glazeprep: 10 mins cook: 45 mins total: 55 mins Servings: 20 Yield: 1 - 10x15 inch jellyroll pan
TAG : Cherry Glazed Sponge CakeDesserts, Frostings and Icings, Dessert Glazes,
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