• United States
22 Jan 07
The first one is one from scratch and the second you use a cake mix as the base. I got the first one at: http://www.ajc.com/living/content/living/food/stories/southernfood/110906FDrecp.html Cheerwine Cake 10-12 servings Hands on: 30 minutes Total time (for tube pan): 65-75 minutes North Carolina baker Phoebe Lawless received her extensive Southern culinary education during a seven-year stint at the famed Magnolia Grill in Durham, N.C. Now as a freelance baker, she continues to draw inspiration from classic Southern ingredients and techniques, as this delightful, not-too-sweet quick cake illustrates. It gets its distinction from the much-loved cherry soda for which her state is famous. Lawless heightens the flavor with cherry oil (see note below), which we left out, but we were still pleased with the results. Don't think this comes close to resembling the ultrasweet Coca-Cola cake that longtime Atlantans know and love. Lawless's creation is more like a breakfast bread; it would be wonderful on a buffet table alongside a baked ham. You could, in fact, serve the icing on the side, like a flavored butter. Lawless makes it in an 8-inch tube pan. We tested it in a loaf pan, which takes slightly longer to bake. For the cake: Butter and flour for preparing the pan 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 3/4 cup Cheerwine (see note) 1/4 cup buttermilk 1/2 teaspoon cherry oil, optional (Boyajian brand; see note) 1/2 teaspoon vanilla extract 3 egg yolks, at room temperature 3/4 cup granulated sugar 1/4 cup canola oil Pinch of salt For the icing: 1 (12-ounce) can Cheerwine (or a little more if needed) 4 ounces cream cheese, softened 1/4 cup (1/2 stick) unsalted butter, softened 1/2 cup confectioners' sugar 1 1/2 teaspoons lemon juice 1/4 teaspoon vanilla 1/8 teaspoon cherry oil, optional Pinch of salt Preheat oven to 350 degrees. Butter and flour an 8-inch tube pan or 9-by-5-inch loaf pan. Sift together the flour and baking soda; set aside. In a small bowl, combine the Cheerwine, buttermilk, cherry oil (if using) and vanilla; set aside. In medium bowl, whisk together the egg yolks, sugar, oil and salt until smooth. Alternate adding the flour mixture and liquid mixture to the egg mixture, stirring until just combined (be careful not to overmix or the cake will come out gummy). Pour batter into prepared pan and bake for 35 to 45 minutes, or until a tester inserted in the middle comes out clean. Let cool completely on a wire rack; remove from pan. Meanwhile, prepare the icing: In a small saucepan over medium-high heat, reduce Cheerwine to about 1/2 cup, or until syrupy. (Be careful not to let it bubble and harden; if this happens, add a little more Cheerwine to the pan and reheat just until it re-melts.) Let cool. In an electric mixer, combine cream cheese and butter and beat until smooth. Beat in the confectioners' sugar, lemon juice, vanilla, cherry oil (if using) and salt. Add Cheerwine reduction, a tablespoon at a time, until desired flavor (or color) is reached. Unmold the cake and frost when it is cool. Note: Cheerwine soda is available sporadically outside North Carolina. We found it at Dusty's Barbecue in the Emory University area; you can also order it at www.Cheerwine.com. Cherry oil can be found at some specialty markets, such as Whole Foods, or online at www.boyajianinc.com/citrus.html. Per serving (based on 10): 321 calories (percent of calories from fat, 44), 4 grams protein, 42 grams carbohydrates, 1 gram fiber, 16 grams fat (6 grams saturated), 89 milligrams cholesterol, 171 milligrams sodium. This is the second recipe: CHEERWINE CAKE 1 Box Devil's Food cake mix 1 c. Cheerwine 1 tsp. almond extract FROSTING: 1/3 c. Cheerwine 1/2 c. butter 1/4 c. cocoa 2 1/2 c. powdered sugar 1/4 tsp. almond extract 1 c. nuts, chopped Heat Cheerwine, butter and cocoa together until mixture comes to a boil. Pour mixture over powdered sugar and blend until smooth. Stir in almond extract. Mix in chopped nuts. Cool slightly. Spread over cake. Enjoy, I hope these are what you are looking for.