Cherry angel food cake from Betty Crocker's Picture Cook Book by Betty Crocker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 12, 2021

    This recipe has a variation in which you substitute pineapple for maraschino cherries - that's the version I made using canned pineapple. The fruit definitely made for a moister cake so this is a nice technique if you think your angel food cakes are too dry. Cake fluffiness was maybe a bit less because of the extra moisture (or maybe I didn't invert my cake to cool long enough!), but still very good. Pineapple flavor wasn't super-strong. Pineapple bits migrated somewhat toward cake bottom during baking, so I'd chop them finer than 1/4-inch next time - canned crushed pineapple might be a better alternative. I find Betty Crocker's basic angel food cake to be quite sweet, so I'll try this technique of folding pineapple bits into the batter with a different base recipe in the future.

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