Franklinton

EASY CHERRY TORTE

Apr 05, 2009

ASSEMBLING TIME: 30 MINUTES

1 - FROZEN LOAF POUND CAKE
1 - 12 OUNCE JAR CHERRY PRESERVES
2 - TABLESPOONS CHERRY LIQUEUR
1 - CUP WHIPPING CREAM
2 - TABLESPOONS AMARETTO, CHERRY LIQUEUR
OR BRANDY
2 - TABLESPOONS SUGAR
SLIVERED ALMONDS (OPTIONAL)

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1. LET FROZEN POUND CAKE STAND AT ROOM TEMPERATURE FOR 10 MINUTES TO THAW SLIGHLTY. MEANWILE, IN A SMALL MIXING BOWL STIR TOGETHER CHERRY PRESERVES AND THE 2 TABLESPOONS CHERRY LIQUEUR.

2. TO ASSEMBLE TORTE, SLICE POUND CAKE HORIZONTALLY INTO 3 LAYERS. SPREAD BOTTOM LAYER WITH ABOUT 1/4 CUP OF THE PRESERVES MIXTURE. PLACE SECOND LAYER ATOP AND SPREAD WITH ABOUT 1/4 CUP OF THE PRESERVES MIXTURE. PLACE THE THIRD LAYER ATOP AND SPREAD WITH THE REMAINING PRESREVES MIXTURE.

3. IN A SMALL MIXER BOWL BEAT WHIPPING CREAM, THE 3 TABLESPOONS OF DESIRED LIQUEUR, AND THE SUGAR AT HIGH SPEED OF ELECTRIC MIXER JUST TILL STIFF PEAKS FORM. DO NOT OVERBEAT. FROST SIDES OF TORTE GENEROUSLY WITH SOME OF THE WHIPPED CREAM MIXTURE.

4. GARNISH TOP OF TORTE WITH SLIVERED ALOMONDS, IF DESIRED. SERVE AT ONCE OR CHILL UP TO ONE HOUR. TO SERVE, SLICE TORTE. PASS REMAINING WHIPPING CREAM MIXTURE. MAKES 6 TO 8 SERVINGS.