Alcatraz Cherry Chiffon Cake Unfrosted Recipes

ALCATRAZ CHERRY CHIFFON CAKE (UNFROSTED)

Alcatraz Cherry Chiffon Cake (Unfrosted) image

So last year I took a trip to San Francisco and went to Alcatraz. When I took the tour I learned that the guards who worked in the prison lived on the other half of the island with their wives and children in homes in a little "neighborhood" that they had built/made. The children actually played outside on the island where America's most notorious prisoners were housed. The children took the ferry every morning across the bay to school and back and as they would fall asleep at night tucked in bed, drifting off, they were able to hear the prisoners when they were being rowdy at night. That was the most facinating part of the tour to me! That and the fact that after the tour, in the gift shop, they were selling a COOKBOOK that the wives had made with their treasured recipes!!! :) Not sure if they actually used these recipes for the prisoners though, the inmates did say that Alcatraz had the best food in all of the prison system.

Provided by skwurt25

Categories Dessert

Time 1h30m

Yield 1 CAKE, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/4 cups cake flour, sifted, divided
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 medium egg yolks, unbeaten
1/4 cup maraschino cherry juice
1/2 cup cold water
1 teaspoon vanilla
1 cup egg white
1/2 teaspoon cream of tartar
1/2 cup maraschino cherry
1/2 cup nuts

Steps:

STEP 1:
Mix together 1/4 cup cake flour, sifted, 1-1/2 cups sugar, 3 teaspoons baking powder. and 1 teaspoon salt. MAKE A WELL.
ADD IN ORDER GIVEN: 1/2 cup salad oil, 5 egg yolks, unbeaten (medium), 1/4 cup marachino cherry juice, 1/2 cup cold water, 1 teaspoon vanilla. BEAT UNTIL SMOOTH.
STEP 2: Measure into large mixing bowl: 1 cup egg whites, 1/2 tsp cream of tartar; beat until whites form very stiff peaks (DO NOT UNDERBEAT).
STEP 3: Pour egg yolk mixture gradually over beaten egg whites, gently folding just until blended. DO NOT STIR.
Mix together 1/2 cup marachino cherries and 1/2 cup nuts, both finely chopped.
Sprinkle over top of batter, gently folding in a few strokes.
Pour into ungreased tube pan.
Bake at 325 degrees Fahrenheit for 65 to 70 minutes.

Nutrition Facts : Calories 672.4, Fat 27.8, SaturatedFat 4.6, Cholesterol 138.3, Sodium 721.5, Carbohydrate 94.5, Fiber 1.9, Sugar 51, Protein 12.6

CHERRY CHIFFON CAKE

Cherry Chiffon Cake image

Light texture and pretty pink color with bits of cherries throughout the cake

Provided by Anita Hoffman

Categories Cakes

Time 1h25m

Number Of Ingredients 18

Ingredients

2 c flour
1-1/2 c sugar
3 tsp baking powder
1 tsp salt
1/2 c oil
4 egg yolks, room temperature
1/2 c maraschino cherry syrup
4 Tbsp water
1 tsp vanilla
2 tsp almond extract
1 c egg whites, room temperature, about 7 to 8 large eggs
1/2 tsp cream of tartar
1 c finely chopped maraschino cherries
FROSTING
2 c powdered sugar
1/4 c softened butter
3 Tbsp maraschino cherry juice
1/4 tsp almond extract

Steps:

1. Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Sift flour, sugar, baking powder and salt into a bowl. Make a well in center. Into well, put oil, egg yolks, cherry syrup, water, vanilla and almond extract. Set aside. Do not beat yet.
3. Beat egg whites and cream of tartar until very stiff. Set aside.
4. Using same beaters, beat egg yolk-flour mixture until smooth. Fold 1/4 at a time gently into egg whites.
5. Add cherries. Fold in. Pour into ungreased 10 inch angel food tube pan. Bake at 325 degrees for 50 to 55 minutes. Invert pan until cake is cooled. If iced, use cherry icing and is just as good without icing .
6. FROSTING:
7. Beat all ingredients together in a bowl until smooth.

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