Recipes

Ingredients:

1 8-ounce package cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
1 ½ cups granulated sugar
1 ½ teaspoons vanilla
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
1 cup of pitted fresh or frozen Balaton® tart cherries
¼ cup all-purpose flour
¾ cup chopped pecans

Directions:

Preheat oven to 325° F / 165°C
Cream the cream cheese, butter, sugar, and vanilla until smooth.
Beat in eggs one at a time.
Mix together 2 ¼ cup flour, baking powder, and salt.
Fold flour mixture into cream cheese mixture.
Dredge cherries in ¼ cup flour, fold into batter.
Sprinkle pecans over bottom of an ungreased, Teflon-coated 10-inch angel food tube pan. Bottom should be completely covered with pecans.
Spoon batter into pan on top of nuts.
Bake for about 75 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in pan on wire rack. Ease cake out of pan and onto plate.
Cherry Sauce:
¾ cup sugar
4 tablespoons cornstarch
½ cup water
4 cups pitted fresh or frozen Balaton® tart cherries
¼ to ½ cup of Amaretto, optional

Cook ingredients over medium heat stirring constantly until mixture thickens, about 10 minutes. Remove from heat and stir in Amaretto.