Prep 10 mins
Cook 1 hr
This cake recipe, made for Shabbat -- The Day of Rest -- is from the 1998 publication, A Treasury of Jewish Holiday Baking.
- Preheat oven to 350 degrees F, then lightly greast a 9"x13" baking pan.
- In a medium-size bowl, whisk together the flour, baking soda, baking powder & salt, then make a well in the center & blend in the oil, sugar, eggs, vanilla & lemon extracts & the OJ, stirring to make a smooth batter.
- Pour 3/4 of the batter into the prepared pan, then carefully spread the cherry pie filling over this layer of batter, before topping the pie filling with HALF of the remaining batter.
- Finally, in dollops, drop the rest of the batter onto the top of everything (being uneven is not a problem!) & bake 55-60 minutes, or until the top is firm to the touch.
wow this is a great recipe . the batter is thin its pourable ,no problem it firms up ,i think you could 1/2 this recipe it makes alot of cake really good cake but alot of cake the only thing i did different was to use 1/2 cup oil and 1/2 cup vanilla yogurt making me not to use vanilla and thats because doctor said not recipe mine was done at 45 minutes so check the cherries do fall to bottom so put alot of batter in first thus the caution in recipe try this one
A moist and delicous cake, done really very quickly. I used defrosted cherries from the garden that I converted in cherries pie filling with the addition of little water and cornstarch.
A great way to use my cherries in the freezer.
I prepared some glaze with powdored sugar and kirsch. I simply dropped the glaze on the cake.
I will do this again, for sure! Thanks for your recipe!