A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell...
**Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Recipe#127144! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!
This is THE BEST cake!! It is so good! At potlucks and get-togethers, it always disappears quickly. I love the light lemon flavor and the moistness of the cake. I got the recipe from my mother. It's always been a family favorite.
From the Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is a guess. Cooling time not included, but these cakes can take hours to cool. I always make cakes like this in the morning to have at night after dinner.
This is a version of my orange dreamsicle cake but with different ingredients. All my friends really like how the dreamsicle cake is so refreshing on a hot summers day that I thought a cherry one would give the same effect. You can use suger-free ingredients expect for the cake mix and milk which I use 2% all the time, if you want. I have made it and its yummy. Hope you enjoy as much as we do.
This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You'll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with a little sugar and rum. From Fine Cooking, issue #30.