Cake:

• 1 cup (250 ml) margarine

• 1 cup (250 ml) granulated sugar

• 1 tsp (5 ml) vanilla

• 1 tsp (5 ml) grated lemon rind

• 5 eggs "> Best Restaurants

  Cake:

  • 1 cup (250 ml) margarine

  • 1 cup (250 ml) granulated sugar

  • 1 tsp (5 ml) vanilla

  • 1 tsp (5 ml) grated lemon rind

  • 5 eggs " /> Best Restaurants

    Cake:

    • 1 cup (250 ml) margarine

    • 1 cup (250 ml) granulated sugar

    • 1 tsp (5 ml) vanilla

    • 1 tsp (5 ml) grated lemon rind

    • 5 eggs ">
      Restaurant Guide

      Cherry Cranberry Cake by: Best Restaurants

      Festive Cherry Cranberry Cake
      

      
      

       by: Best Restaurants

      
      

      
      

      
      

      
      

      Cake:
      

      
      
      

      
      

      1 cup (250 ml) margarine
      

      
      

      1 cup (250 ml) granulated sugar
      

      
      

      1 tsp (5 ml) vanilla
      

      
      

      1 tsp (5 ml) grated lemon rind
      

      
      

      5 eggs
      

      
      

      2 cups (500 ml) Five Roses Cake and Pastry Flour
      

      
      

      1/2 tsp (2 ml) salt
      

      
      

      
      

      Filling:
      

      
      
      

      
      

      1 can (540 ml) cherry cranberry pie filling
      

      
      

      
      

      Sauce:
      

      
      
      

      
      

      1/4 cup (50 ml) margarine
      

      
      

      1 cup (250 ml) finely chopped semi-sweet chocolate
      

      
      

      
      

      Cake: In bowl cream together margarine, sugar, vanilla and lemon rind until light and fluffy. Beat in eggs one at a time. Sift flour and salt into mixture in 2-3 batches, mixing well after each. Spread evenly into greased 15 x 10" (39x29 cm) pan. Bake at 350ºF (180ºC) for about 20 min. Run knife around edge; let stand 5 min. Remove from pan; cool.
      

      
      

      Sauce: In small saucepan melt margarine, add chocolate and stir until melted. Set aside.
      

      
      

      To make layer cake, cut cake into thirds widthwise. Fill each layer with 1/3 of pie filling, stack layers ending with filling on top. Drizzle with chocolate sauce and dust with icing sugar.