Cherry (Sheet) Cake

I put sheet in parentheses because it didn’t turn out like a true sheet cake. First off, I was out of wax paper to put in the bottom of the pan. Second, my pan was not nearly wide enough or long enough as it should have been, and also, I did not sprinkle confectioner’s sugar over the top and cut the pieces in triangles. So my cherry sheet cake, was more of a cherry flat cake than anything else. I found the recipe while browsing Martha Stewart.com, a website that never fails to be a good thing. I had been wanting to make something with cherries for a while now and it just so happened that we had a bag of frozen dark cherries sitting in the freezer.

The difference with this dough and regular cake dough was that it had the consistency of cookie dough and used more baking powder than usual. In fact, the dough turned out amazing, it was light and fluffy, not overly sweet, but just perfect. The cherries were really the icing on the cake.

It definitely didn’t turn out as good looking as the Martha Stewart version, but it tasted great, so I’m ok with it. The recommended cooking time was 35 to 40 minutes, however because my pan wasn’t wide enough and the dough was packed tight, it took the middle section of the cake about 50 minutes to fully cook. Serve with a warm (not piping hot) cup of tea!