Flathead Sweet Cherries,
Montana, USA
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Haney, Chuck
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Cherry Cake Château Lake Louise

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Lake Louise, Banff National Park, UNESCO World Heritage Site,
Rocky Mountains, Alberta, Canada
Photographic Print
Harding, Robert
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La Belle Cuisine

Cherry Cake Château Lake Louise
Gourmet Archives

1 pound fresh Bing cherries, pitted, or
2 cups well-drained tinned sweet cherries
1/2 cup kirsch
3/4 cup unsalted butter, softened
3/4 cup vegetable shortening
1 1/2 cups plus 1 1/2 tablespoons sugar
7 large eggs
1 cup ground blanched almonds
2 1/2 cups plus 3 tablespoons flour
2 tablespoons baking powder
1/4 teaspoon salt

Line three buttered 9-inch-round cake pans with wax paper, butter the paper, and dust pans with flour.
In a bowl let the cherries macerate in the kirsch for 1 hour.
In a large bowl with electric mixer cream together the butter, shortening
and sugar until mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, and stir in ground almonds.
Into a bowl sift together flour, baking powder and salt. Stir the mixture
into the butter mixture in batches and combine the mixture well. Fold in
the cherry mixture and combine batter well. Divide batter among the
pans, smoothing the tops, and bake layers in the middle of a preheated
350-degree F. oven for 30 to 35 minutes or until a cake tester inserted
in centers comes out clean. Let the layers cool in pans on racks 10
minutes; turn them out onto racks and let them cool completely.
Arrange each layer on a separate cake plate, sift confectioner's sugar
decoratively over it, and cut into wedges.
Makes 3 cakes.

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Life is just a bowl of cherries!
 

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