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Have you made Cherry-Almond Cake Filling (Erickson)?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 157
% Daily Value**
Total Fat 6g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 11mg
Sodium 60mg
Total Carbohydrate 24g
Dietary Fiber 1g
Sugars 22g
Protein 2g
Vitamin A  2%Vitamin C  0%
Calcium  4%Iron  2%
Potassium  2%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cherry-Almond Cake Filling (Erickson)

Date Added: July 17, 2009


2 Cups Whipped Cream whipped topping, OR ice cream
1/4 Teaspoon Vanilla add
1/8 Teaspoon Salt (1 tsp)
1/2 Cup Sugar depending on taste
1 Tablespoon Unflavored Gelatin (1 env.)
1/4 Cup Water ***NOTE
1/2 Teaspoon Almond Extract or up to 3/4 teaspoon
8 Ounces Maraschino Cherries finely cut with juice
1/3 Cup Blanched Almond finely cut
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1. Soften gelatin in water for 5 minutes.

2. Place over boiling water; stir until completely dissolved.

3. Add maraschino cherries, sugar and salt. Chill until slightly thickened.

4. Fold whipped cream, almonds, vanilla and almond extract into gelatin mixture.

5. Spread on cake and chill several hours before serving.

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Dietary Notes:
This recipe is very low-sodium with 60.38mg per serving and low-cholesterol with 11.38mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, MSG, Almonds, Sulfites, Cherry, Natural Sweeteners allergies.
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