Cherry Jubilee Cake
2 egg whites
2 tablespoons butter, melted
3 tablespoons brown sugar
2 cans (15 ounces each) pitted dark sweet cherries, drained
3 tablespoons butter, softened
2/3 cup sugar
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 2% milk
1/2 teaspoon almond extract
1/4 cup slivered almonds, toasted
Let egg whites stand at room temperature for 30 minutes. Pour melted butter into a 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over sugar.
In a large bowl, beat softened butter and sugar until crumbly, about 2 minutes. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk. Stir in extract. In another bowl, beat egg whites until stiff peaks form; fold into batter. Spoon over cherries.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream. Yield: 8 servings.
recipe found here: Cherry Jubilee Cake