Steamed cherry pound cake
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Steamed cherry pound cake
  Dessert    Cakes  
Last updated 6/12/2012 1:24:49 AM. Recipe ID 58525. Report a problem with this recipe.
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      Title: Steamed cherry pound cake
 Categories: Dessert, Steamed foo
      Yield: 10 Servings
 
      1 pk Pound Cake Mix -- (16 oz)
    2/3 c  -Water
      2    Whole Eggs
     20    To 30 Marachino Cherries
           Drained
      3 tb -All-Purpose Flour
 
  Cherry Pound Cake 2 1/2 to 3 1/2 hours To  Cook: Turn the cake mix,
  water, and eggs into a large mixing bowl and beat with an electric
  beater on low. In a small bowl, combine the maraschino cherries with
  the flour. Toss the cherries well in the flour so that all the
  moisture on the cherries is absorbed. Pour the batter into a greased
  and floured 2-quart mold or spring-form pan, Drop the cherries into
  the batter from high enough up so they sink into it. (This maneuver
  keeps all the cherries, which are heavier than the batter, from
  sinking to the bottom of the cake.) Place the pan in the slow cooker
  and cover with a loosely fitting plate. Cover the pot, but prop the
  lid open a fraction with a toothpick or a twist of foil to let excess
  steam escape. Cook on High for 2 1/2 to 3 1/2 hours. When a toothpick
  inserted in the center of the cake comes out clean, the cake is done.
  Cool the cake on a rack for 10 to 15 minutes before you turn it out
  of the pan. Let it cool thoroughly before serving. Makes 10 to 12
  servings. "Clear & Simple Crockery Cooking", by Jacqueline Heriteau
  
  




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Recipe ID 58525 (Apr 03, 2005)

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