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Cherry-Orange Torte


  • 3 eggs
  • 2 1/4 cups sugar
  • 1 1/2 tsp. vanilla
  • 1 1/2 cups flour
  • 3 tsp. baking powder
  • 2 medium size apples, peeled, chopped
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  • 1 cup coarsely chopped pecans
  • 1 can Mandarin oranges
  • 1/2 cup sugar
  • 1 Tbsp. cornstarch
  • 1/2 cup water
  • 1 can cherries
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla


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. Place second layer meringue side up, after removing foil, on top of cream. Place oranges around the outer edge of the top of the cake. Fill center with cooked cherries and the sauce in pan. Place remaining whipped cream into a pastry bag with a large star tip and frost sides of cake with upright lines of whipped cream. Chill until ready to use.


By Robin from Washington, IA

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