Wednesday, January 11, 2012

A treat for a new crew - Cherry Meyer Lemon Cake

I started a new job in a different retail format this week. I am looking forward to learning a new business channel. One thing I do notice, I am indeed reached the "auntie"stage. My co-workers are much younger than me, they are very kind and I am learning the systems and all the new company lingual from them.

As a big Thank you for the week, I want to make them a little morning treat. This cake use a cake mix and a box of lemon pudding mix. I freeze some cherry in the summer and I am using those in here. Frozen cherry is readily available in the Grocer's freezer case. It's a one-bowl baking. Quite simple for a mid-week quick treat

Cherry Meyer Lemon Cake
1 box Cake mix
1 box lemon instant pudding mix
1 Meyer lemon. Zest the skin and juice the lemon.
1 cup water
1/3 cup oil
3 eggs
2 cups defrosted cherry
Preheat oven to 350 degrees
Spray or grease a 9x13" pan
In a large bowl, mix the cake mix with the pudding mix
Add lemon zest and the juice (about 1/8 of the cup)
Add water, oil and eggs.
Beat in medium speed till combined and increase to med-high beat, beat for 2 min till light.
Fold in 2 cups of cherries
Pour battery in the prepared pan
Bake for 45 min till a toothpick comes out clean when inserted in the center.
To make the sauce:
1 can Bing cherry
1 Meyer Lemon. Zest the skin and juice the lemon.
1/4 cup sugar
1/4 cup water
1 tbsp cornstarch
Combine Cherry, lemon zest, juice and zest in a small sauce pan
Mix water with 1 tbsp cornstarch till smooth.
Bring the cherry mixture to a boil
Slowly add the cornstarch mixture to thicken.

Pour over the cake or serve on the side with the cake. I pour the sauce over the cake since I am taking it to work and mix the "journey" a little simpler.


No comments:

Post a Comment