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Blitz Cherry Cake (Jewish)

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“This cake recipe, made for Shabbat -- The Day of Rest -- is from the 1998 publication, A Treasury of Jewish Holiday Baking.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F, then lightly greast a 9"x13" baking pan.
  2. In a medium-size bowl, whisk together the flour, baking soda, baking powder & salt, then make a well in the center & blend in the oil, sugar, eggs, vanilla & lemon extracts & the OJ, stirring to make a smooth batter.
  3. Pour 3/4 of the batter into the prepared pan, then carefully spread the cherry pie filling over this layer of batter, before topping the pie filling with HALF of the remaining batter.
  4. Finally, in dollops, drop the rest of the batter onto the top of everything (being uneven is not a problem!) & bake 55-60 minutes, or until the top is firm to the touch.

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