Cupid's Jubilee

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Author: Adra Ceana, February 2011

Moiraines's Sweetheart Cake

  • 1/2 Cup softened butter
  • 1/2 cup shortening
  • 2 cups sugar
  • 3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2/3 cup water
  • 2 teaspoon vanilla extract
  • 3/4 teaspoons almond extract
  • 6 egg whites

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture alternately with milk and water, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts. In a separate bowl, beat egg whites at high speed with an electric mixer until stiff peaks form; fod about 1/3 of egg whites into batter. Gradually fold in remaining egg whites. Pour cake batter into 3 greased and floured 8 inch round cake pans. (I have heart shaped ones) Bake at 325 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center of each cake layer comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans and cool completely on racks before frosting.

Chunky Cherry Icing

  • 1 (8 ounce) package cream cheese
  • ½ cup softened butter
  • 1 cup maraschino cherries, drained and chopped
  • 1 cup pecans, toasted
  • 1 cup sweetened flaked coconut

Beat the cream cheese and butter at medium speed with an electric mixer until smooth and creamy. Add the powdered sugar, continuing to beat until blended. Stir in chopped maraschino cherries, chopped pecans, and coconut.

For a little variation, try alternating this icing with cherry pie filling in layers for Moiraine's Sweetheart Cake!

Bing Cherry Salad

My kids always though using coke in a salad was a blast. The salad is easy to make but looks quite elegant. It tastes good, too.

  • 1 (20 ounce) can crushed pineapple in juice, undrained
  • 1 (16 ½ ounce) can pitted Bing cherries, undrained
  • 1 (12 ounce can cola soft drink
  • 2 (3 ounce) packages cherry gelatin
  • 1 cup chopped pecans, toasted

Drain the pineapple and cherries, reserving the juices. Bring reserved juices and cola to a boil in a sauce pan over medium-high heat; stir in the gelatin. Remove from heat; stir 2 minutes or until gelatin dissolves. Stir in pineapple, cherries, and pecans; pour into a lightly greased 6 ½ cup mold. Cover and chill 8 hours. Unmold onto a serving dish.