Medford mail tribune. (Medford, Or.) 1909-1989, February 07, 1960, Image 41

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1
rise while preparing batter.
he remaining 1 cups flour,
j-alt, and mace. Set aside.
and vanilla extract together
ftened. Add sugar gradually,
pffy after each addition. Add
beating well after each addi-
weast mixture.
edients in fourths, blending
ri each addition. Stir in the
ared pan. Cover with waxed
towel and let rise in a warm
) until dough comes to within
n, about 45 min.
20 to 25 min., or until cake
pick comes out clean when in-
x together in a saucepan the
ar, lemon juice and peel. Bring
heat and simmer, uncovered,
1st 3 min. blend in the orange-
juice concentrate.
9. Remove from oven and let stand in pan on
cooling rack 10 min. Prick through surface of
cake. Gradually pour about one-third of the hot
orange sirup over cake.
10. Run a spatula gently around pan to loosen
sides; invert onto serving plate and remove pan.
Prick cake again and pour remaining hot orange
sirup over surface.
11. To serve, fill ring with vanilla ice cream
balls and serve with Dark Sweet Cherry Sauce.
If desired, garnish with walnut halves.
10 to 12 tervings
For Dark Sweet Cherry Sauce Drain contents
of a 1-lb. can dark sweet cherries. Blend 2 table
spoons of the cherry sirup with 1 teaspoon corn
starch. Stir into remaining cherry sirup; bring
to boiling and continue cooking until slightly
thickened and smooth, stirring occasionally. Stir
in Ya cup strawberry preserves. Remove from
heat and cool. If desired, the drained cherries
may be added to sauce before cooling.
Family Weekly, February 7. I960
) 1 1
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