Cherry Tea Cakes

Ingredients

• 2 - 12oz bags frozen cherries
• ½ cup and 2 tbsp + 2 tsp sugar, divided
• ¼ cup + 2 tbsp pectin
• ¾ cup Amoretti® Red Sour Cherry Compound

• 1 box pound cake mix, baked per instructions on box in a 9x13 pan

• 1 - 8oz package of cream cheese, softened
• ½ cup (1 stick) butter, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 2 tbsp sugar

• 6 cups powdered sugar
• ½ cup water
• 2 tbsp light corn syrup
• ¾ cup white chocolate chips
• ½ tsp Amoretti® Almond Extract W.S.

Directions

1. In a saucepan over medium heat, combine the frozen cherries and ½ cup sugar.
2. Cook until the cherries break down, smashing them as you stir. This takes about 15 minutes.
3. Combine pectin and remaining 2 tbsp + 2 tsp sugar, stir to coat the pectin with the sugar.
4. Add this mixture to the cherries in the saucepan and bring to a boil.
5. Remove from the heat and add Red Sour Cherry Compound.
6. Place the jam into another container to cool.

7. Bake and cool the pound cake per instructions on the box, baking it in a rectangular pan.
8. Once cooled, remove from pan and cut in half latitudinally.

9. Mix together cream cheese and butter, scraping the bowl, until smooth.
10. Add the powdered sugar and mix until smooth.
11. In a separate bowl, whip heavy cream and sugar.
12. Fold together whipped cream and cream cheese until smooth.

13. Spread a layer of cooled cherry jam over one-half of the pound cake.
14. Add a layer of cream cheese filling.
15. Place the other half of the pound cake on top of the fillings and gently press.
16. Cover the top of the pound cake with cream cheese and freeze for 2 hours or overnight.
17. Cut the frozen cake into small squares with a warm knife, wiping the knife after each cut.

18. Over a double boiler, combine the powdered sugar, water, and corn syrup, stirring until smooth and sugar has dissolved.
19. Add white chocolate chips and Almond Extract, stir until chips are melted.
20. Set cut cakes on a rack placed over a sheet pan to catch drips.
21. Glaze individually cut cakes while they are frozen or slightly defrosted, then decorate with sprinkles or stars.

• Begin with making the jam, as it needs to cool before spreading onto the cake.
• The glaze sets very quickly, so have the decorations handy and put them on each piece as soon as it is glazed.