I’m on the pretty serious cherry kick, meaning I've got a bag available whatsoever occasions. And even though eating them through the fistful is unquestionably satisfying, I’ve made the decision to make use of this gorgeous summer time fruit in excess of just snack.
First I made Frozen Cherry Mojitos which were knock your socks off good and that i i then got the hankering for cherry cake. But anybody you never know me well, recognizes that I've a bad response to anything cherry flavored.
Cherry flavor or possibly the red-colored dye, makes me cough constantly which in turn triggers a sneezing fit, like 15 sneezes inside a row…I kinda prefer to sneeze though. Anyway, canned cherry cake filling is virtually unthinkable. I have a similar response to blueberry and eco-friendly apple flavored things too. Strange, I understand.
I set to turn the large bag of cherries which i bought right into a homemade cherry cake filling. I made use of a recipe from About.com like a guide, however put over a couple of extra elements to produce an amazing cherry cake filling that left me super happy and free from any crazy coughing fits.
Stay updated in coming days to determine what deliciousness I've available for you personally by using this simple homemade cherry cake filling recipe.
- 1/2 cup water
- 2 tbsps freshly squeezed lemon juice
- 2/3 cup granulated sugar
- 4 tbsps corn starch
- 1/4 teaspoon almond extract
- Inside a soup pot over medium warmth, mix cherries, water, fresh lemon juice, sugar and corn starch.
- Provide a boil reduce warmth to low and prepare, stirring frequently, for around ten minutes.
- Stir in almond extract. Awesome slightly before using like a topping.
- If using sour cherries, you will have to adjust the quantity of sugar. I’d recommend beginning about ¾ cup and moving up the ladder if more sweetness is required.
- Refrigerate leftover fresh cherry cake filling out an enclosed container for approximately a couple of days.
- I haven't attempted freezing this cherry cake filling, but when you need to do, please tell me.
- Recipe modified from about.com