This layered cake is from a collection of family recipes that my Great Grandma Brown put together for her family years ago. It is so flavorful and beautiful to serve! One of my favorite things to cook or bake is a recipe that has been handed down from generations before and has already proved to be a favorite in the Brown house! I hope you will brew a hot cup of coffee, sit, relax and enjoy a piece of Cherry Cake Supreme as much as I do!
Michaela Brown’s CHERRY CAKE SUPREME
• 11 beaten egg yolks
• 2 cups sugar
• 1 cup milk, scalded
• 1 teaspoon vanilla
• 2¼ cups cake flour
• 2 teaspoons baking powder
• ½ cup melted butter
• 1 can cherry pie filling
• 1 cup whipping cream
• ½ cup powdered sugar
• 1 teaspoon almond flavoring
• ½ teaspoon vanilla
• 1 cup slivered almonds, toasted
Beat egg yolks with sugar until light in color and fluffy.
Add slightly cooled milk and ½ teaspoon vanilla.
Then add sifted dry ingredients.
Fold in butter and bake in two waxed-paper-lined round layer pans in a 350° oven for 40 minutes.
Spread half of the can of cherry pie filling between layers and the other half on top.
Whip together the whipping cream, powdered sugar, almond flavoring and ½ tsp. vanilla.
Beat until stiff; spread on the sides of the cake.
Place slivered almonds on the sides of cake and serve.
For more information on the Browns’ music, visit thebrownsmusic.com. For more recipes and to order Michaela’s cookbook, visit stagetothestove.com or call 888-202-2712.