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Recipe: Cherries Jubilee Cake

Chef Kevin Belton is putting a delicious twist on a very classic sweet treat

NEW ORLEANS, Louisiana — Cherries Jubilee Cake

2 egg whites

2 Tbsp. butter, melted

3 Tbsp. brown sugar

2 cans (15 ounces each) pitted dark sweet cherries, drained

3 Tbsp. butter, softened

2/3 cup sugar

1 cup cake flour

1 tsp. baking powder

1/4 tsp. salt

1/3 cup milk

1/2 tsp. almond extract

1/4 cup slivered almonds, toasted

Whipped cream

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 degrees for 30-35minutes or until a toothpick inserted in the center comes out clean. 

Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream.

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