In a bowl, beat eggs until thick and lemon colored. Gradually beat in sugar and vanilla. Fold in flour and baking powder. Fold in apples and pecans. Line 2 (9inch) layer cake pans with foil. Grease the foil. Spread batter evenly into the pans. Bake in a preheated, moderate oven, 350 degrees F for 30-35 minutes or until richly browned. Pull layers out of pan, using the foil to lift them out. Cool layers on rack. The layers will have a crisp, meringue like topping, then a soft, fruity cake underneath.
Drain oranges well on paper towels. In a saucepan, mix sugar and cornstarch. Stir in water. Cook over low heat until mixture bubbles and thickens. Add cherries and stir to coat. Simmer for 5 minutes. Cool. In a bowl, mix cream, sugar and vanilla and beat until very stiff. To assemble cake: Place on layer meringue side down on a platter. Carefully peel off foil. Spread with a thick layer of cream.
By Robin from Washington, IA
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