Ingredients
16 oz. Pitted Sweet Cherries (drained) - reserve juice
1/3 cup Sugar
2 tbsp. Cornstarch
1 tbsp. Juice of Fresh Squeezed Lemon Juice
Zest of one Lemon
1/3 cup Brandy
Ice Cream or Cake a la Mode
Hot Milk Sponge Cake (Hearts)
1 cup of Sifted Flour
1 tsp. Baking Powder
¼ tsp. Salt
2 tbsp. Butter
½ cup Milk - scalded
2 Eggs
1 cup Sugar
1 tsp. Vanilla Extract
Preparation
- Add enough water to drained juice to make 1 cup liquid. In small saucepan, mix sugar & cornstarch. Gently stir the diluted cherry juice until smooth. Bring it to a boil over medium heat, stirring constantly. Boil for 1 minute. Add the cherries, lemon juice & zest. Remove from heat and keep warm until ready to use.Just before serving, add the brandy and ignite. After flame dies down, serve over ice cream or cake a la mode.
- Combine the flour, baking powder and salt into bowl. Add butter into scalded milk and keep hot. In large bowl, beat the eggs using electric mixer for about 3 minutes on high speed or until thick and lemon colored.Gradually add sugar, beating constantly at medium speed for 4-5 minutes. Quickly add the flour mixture to the egg mixture and stir until blended. Stir in the hot milk mixture and the vanilla. Pour into a prepared pan and bake it for 25 minutes or until top springs back when lightly touched. Allow it to cool for 15 minutes. Cut the cake into heart shapes if desired. Top it with ice cream and Cherries Jubilee.
