Alcatraz Cherry Chiffon Cake (Unfrosted)
"So last year I took a trip to San Francisco and went to Alcatraz. When I took the tour I learned that the guards who worked in the prison lived on the other half of the island with their wives and children in homes in a little "neighborhood" that they had built/made. The children actually played outside on the island where America's most notorious prisoners were housed. The children took the ferry every morning across the bay to school and back and as they would fall asleep at night tucked in bed, drifting off, they were able to hear the prisoners when they were being rowdy at night. That was the most facinating part of the tour to me! That and the fact that after the tour, in the gift shop, they were selling a COOKBOOK that the wives had made with their treasured recipes!!! :) Not sure if they actually used these recipes for the prisoners though, the inmates did say that Alcatraz had the best food in all of the prison system."
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 CAKE
- Serves:
- 6
ingredients
- 2 1⁄4 cups cake flour, sifted, divided
- 1 1⁄2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup salad oil
- 5 medium egg yolks, unbeaten
- 1⁄4 cup maraschino cherry juice
- 1⁄2 cup cold water
- 1 teaspoon vanilla
- 1 cup egg white
- 1⁄2 teaspoon cream of tartar
- 1⁄2 cup maraschino cherry
- 1⁄2 cup nuts
directions
-
STEP 1:
- Mix together 1/4 cup cake flour, sifted, 1-1/2 cups sugar, 3 teaspoons baking powder. and 1 teaspoon salt. MAKE A WELL.
- ADD IN ORDER GIVEN: 1/2 cup salad oil, 5 egg yolks, unbeaten (medium), 1/4 cup marachino cherry juice, 1/2 cup cold water, 1 teaspoon vanilla. BEAT UNTIL SMOOTH.
- STEP 2: Measure into large mixing bowl: 1 cup egg whites, 1/2 tsp cream of tartar; beat until whites form very stiff peaks (DO NOT UNDERBEAT).
- STEP 3: Pour egg yolk mixture gradually over beaten egg whites, gently folding just until blended. DO NOT STIR.
- Mix together 1/2 cup marachino cherries and 1/2 cup nuts, both finely chopped.
- Sprinkle over top of batter, gently folding in a few strokes.
- Pour into ungreased tube pan.
- Bake at 325 degrees Fahrenheit for 65 to 70 minutes.
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RECIPE SUBMITTED BY
I WORK FOR KAISER PERMANENTE HOSPITAL IN THE OB/GYN DEPT. I FEEL LIKE I LIVE MORE THERE THAN I DO AT HOME. I HAD MY SON 7 YEARS AGO SO I WAS A STAY AT HOME MOM FOR A FEW YEARS AND STARTED COOKING MY HEART OUT! I HAVE ALWAYS LOVED TO COOK, IT HAS ALWAYS FACINATED ME...MY FATHER ACTUALLY TAUGHT ME AT A YOUNG AGE. MY MOTHER WAS AN R.N. AND WAS ALWAYS AT WORK. AND SHE STILL CAN'T COOK FOR THE LIFE OF HER, BLESS HER HEART SHE EVEN BURNS TOAST!!! SO I WAS DETERMINED AT A YOUNG AGE THAT IF I EVER CHOSE MEDICINE AS A CAREER I WOULD COOK AND BE GOOD AT IT!!! SO HERE I AM, MOST NEW FRIENDS OF MINE DON'T BELIEVE MY COOKING SKILLS WHEN THEY COME OVER FOR DINNER OR ON OCCASION WHEN I BRING A TREAT TO WORK THAT I MADE IT!! THEY THINK IT WAS STORE BOUGHT OR IT'S TAKE OUT, EVEN MY OWN MOTHER! SHE IS ALWAYS DIGGING IN MY TRASH TO FIND TAKE-OUT BOXES ..I ACTUALLY START PUTTING RECIPES IN THE COMPUTER INSTEAD OF ALL OVER MY HOUSE, THERE IS A RECIPE IN EVERY PART OF MY HOUSE AND MY FRIENDS THINK I HAVE A PROBLEM I JUST LIKE IT, IT'S MY HOBBIE SO ENJOY!!!!
