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Cherry-Nut Chiffon Cake
Chef:  Glenda Castle - Atwood, CO          Category:  Desserts

2 1/4 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup Bertoli olive oil
8 egg yolks
3/4 cup maraschino cherries, drained
3/4 cup walnuts
1/4 cup cherry juice
1/2 cup water
2 teaspoons vanilla
8 egg whites
1/2 teaspoons cream of tartar
3 tablespoons butter
3 tablespoons milk
1 cup powdered sugar

Directions: Preheat oven to 325°F. Line the bottom of a 10 inch tube pan with wax paper, cut to fit. Sift the flour, baking powder, and sugar into large mixer bowl. Pour in the oil, egg yolks, water, juice and vanilla and beat until smooth and shiny; set aside. Beat the egg whites and cream of tartar until very stiff but not dry. Blend the batter into the egg whites. Fold in the cherries and nuts. Pour into prepared pan and bake for 55 to 60 minutes. Invert pan and let cake cool completely before removing cake from pan. Glaze cake with frosting made from 3 tablespoons butter, 3 tablespoons milk and 1 cup powdered sugar.

Notes: Absolutely delicious! This recipe is also very tasty when made with bananas instead of cherries. No juice only 1/4 cup of water.