1. Separate eggs. Beat whites in medium bowl until stiff but not dry. Set aside.
  2. Sift cake meal with cocoa.
  3. In a large bowl, beat yolks slightly then add sugar and beat until lemon colored. Fold the cake meal/cocoa into yolk mixture alternately with the Manischewitz Concord Grape Wine.
  4. Add finely chopped almonds just until blended.
  5. By hand, incorporate some of the beaten egg whites into the batter and gently mix. Then, gently fold the remaining egg whites into the batter.
  6. Add cherries and mix with just a few strokes.
  7. Pour batter into 10 ½" springform pan that has been lightly greased and floured with a little cocoa on the bottom.
  8. Bake at 350 degrees for 50 minutes or until the cake springs back when gently touched. Cool.
  9. Run knife around the edge of the pan and serve. May be served with cherry preserves on top.
Serves: 12.

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