A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds.
Cherry Ripple Rose Cake
- 1 (12 ounce) can cherry pie filling
- 1/2 cup blanched slivered almonds
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup butter, softened
- 1 1/4 cups white sugar
- 3 eggs
- 1 1/4 cups milk
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar
- 1/4 teaspoon almond extract
- 2 tablespoons milk
1 Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jelly roll pan.
2 In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside.
3 In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly.
4 Spoon 1/2 of batter into a greased 10×15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.
5 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.
6 To Make Icing: Blend softened butter or margarine, confectioners’ sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.
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