Friday, March 30, 2007

Cherry-Kirsch Lenten Cake And Challah (How's that for eccumenicism?)

So yes, being Friday in our multi-faith family I baked both a challah (to get rid of the last of the flour ahead of Pesach) and a Lenten cake.

This was the cake I started to bake last week before Danny broke out in hives. A few observations:

1) Use the chopped cherries as a topping-if you mix them into the batter you will have an unattractive, grey cake.

2) Go easy on the kirsch extract as it is more concentrated than the regular liquor.

You Will Need:

1 1/2 cups flour

1 cup sugar

2-3 drops of kirsch flavouring (available in European import shops)

1/2 teaspoon salt

1/3 cup oil

1 teaspoon white vinegar

1 teaspoon baking soda

1 cup cold water

5-6 dark cherries chopped

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan. Pour in batter, top with cherries and bake about 45 minutes (ovens differ, so check frequently) or until a toothpick comes out clean. Cool 15 minutes in pan, then turn out on cooling rack. Do not try slicing until completely cool. I'd serve it with additional cherries and whipped cream.

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