BING CHERRY CAKE RECIPE

From Deborah Olson’s farm kitchen

A spectacular summer dessert that’s FAST, EASY, and DELICIOUS! And, you don’t have to cook this! You can use an angle food cake, pound cake, or a shortcake, whichever you prefer.

Ingredients

Angel Food Cake
½ pint whipping cream (beat until stiff peaks form)
2 TBS. sugar (incorporate into whipping cream while beating)
3 cups pitted Bing Cherries (approximately 1½ lbs.) - preferably Olson’s
¾ cup Amaretto (liqueur)
Fresh Olson’s Bing Cherries for decoration
Mint leaf (optional, for color and decoration)

Directions

Cut cake in half and remove top layer. Place bottom half of the cake on a plate and pour ¾ cup of Amaretto over it. Beat whipping cream with 2 TBS. of sugar until it forms stiff peaks and spread half of the mixture on top of the cake. Place pitted Bing Cherries over the whipped cream to cover. Place top half of the cake on top of the Cherries. Cover the top with remaining whipped cream. Place the nicest pitted Bing cherries on top; and for color, add a few mint leaves for pizzazz. Chill. Cut and serve on a plate with a few fresh cherries on the side for decoration. Can be prepared ahead of time.