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Festive Cherry Cranberry Cake
News Canada
Cake:
1 cup (250 ml) margarine
1 cup (250 ml) granulated sugar
1 tsp (5 ml) vanilla
1 tsp (5 ml) grated lemon rind
5 eggs
2 cups (500 ml) Five Roses Cake and Pastry Flour
1/2 tsp (2 ml) salt
Filling:
1 can (540 ml) cherry cranberry pie filling
Sauce:
1/4 cup (50 ml) margarine
1 cup (250 ml) finely chopped semi-sweet chocolate
Cake: In bowl cream together margarine, sugar, vanilla and lemon
rind until light and fluffy. Beat in eggs one at a time. Sift
flour and salt into mixture in 2-3 batches, mixing well after
each. Spread evenly into greased 15 x 10" (39x29 cm) pan. Bake at
350ºF (180ºC) for about 20 min. Run knife around edge; let stand
5 min. Remove from pan; cool.
Sauce: In small saucepan melt margarine, add chocolate and stir
until melted. Set aside.
To make layer cake, cut cake into thirds widthwise. Fill each
layer with 1/3 of pie filling, stack layers ending with filling
on top. Drizzle with chocolate sauce and dust with icing sugar.
For "free" recipes call Five Roses at 1-800-561-3455 or visit