Friday, December 30, 2011

Sour Cherry Cake

2 cups flour
1 tbls. Baking powder
1 teas. Salt
½ cup softened butter
1 cup sugar
2 eggs
¾ cup coconut milk
1 tsp. Almond extract
1 - 9 oz. jar of Sour  Cherry spread 

  Mix flour, baking powder and salt and set aside.
Using a  mixer  mix sugar, butter, eggs and almond extract  and beat until smooth and add the flour mixture slowly and the coconut milk and mix until smooth.

Preheat the oven to 375 degrees, grease and flour 2 -  9 in. round cake pans. Fill the pans and bake for 35 min. until done.

When cakes are cool, place one on a serving plate smooth side up and spread the Sour cherry spread all over the top of the one cake using all the contents of the jar.   Remove the 2nd cake and place on top  and sprinkle with powdered sugar to finish.