Spread this fruity filling between the layers of our Almond Cake for an enticing holiday confection.
3 cups frozen cherries
½ cup water
¼ cup lemon juice
2 tablespoons cornstarch
• In a large saucepan, combine cherries and water. Cover and cook on medium heat until cherries are heated, 10 to 15 minutes.
• Remove ¼ cup cooking liquid from cherries, and place in a small bowl. Set aside saucepan with cherries.
• Add lemon juice and cornstarch to bowl with reserved cooking liquid, stirring until smooth. Add cornstarch mixture to cherries in saucepan, stirring to combine. Cook over medium heat until thickened, 3 to 4 minutes.
• Cool for 30 minutes before spreading on cake.
Pictured with Almond Cake with Cherry Filling and Decadent Cream-Cheese Icing