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Wednesday, July 3, 2013

Cherry Torte Recipe from Our Favorite Desserts by Elmhurst Convent of the Sacred Heart

Cherries for picking!

I recently acquired a recipe book printed in the 1960's entitled Our Favorite Desserts by Elmhurst Convent of the Sacred Heart. Since this is a great time for Midwesterners to pick Cherries the recipe below seemed appropriate to share.  The Cherry Torte recipe is courtesy of Mrs. Ingeborg E. Carlson.  If you decide to try it please leave a comment below.


1/2 cup of soft butter
5 tablespoons confectioner's sugar
1 cup cake flour
1 can (1 lb) sour red cherries
2 eggs, beaten
1 cup sugar
1/4 teaspoon salt
1/4 cup flour
3/4 teaspoon baking powder
1/2 cup nuts
1 teaspoon vanilla
1 teaspoon almond (optional)

Cream butter, confectioner's sugar, and flour.  Put mixture in a wax paper lined pan, bake 15 minutes at 350F.  Drain cherries, (save juice for topping sauce), and combine cherries with remaining ingredients.  Pour over crust and bake 30 minutes.  Thicken cheery juice with cornstarch and sweeten with 1/4 cup sugar.
Cut Torte in 9 pieces.  Top with whipped cream and cherry juice.

~ Courtesy of Mrs. Ingeborg E. Carlson

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