My recipe calls for candied cherries, I mistakenly bought Maraschino cherries. If I drain them, and blot them?!
The recipe is for a Ginger Peach Upside Cake (recipe below)
Also, I accidentally bought spice cake mix, instead of the gingerbread, do you think that will affect the taste much?
Ingredients:
1/4 cup butter, melted
1/2 cup packed brown sugar
1 can (15-1/4 oz.) sliced peaches, drained and patted dry
1/4 cup red candied cherries, halved
1 package (14-1/2 oz.) gingerbread cake/cookie mix
In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in bottom of pan. Prepare gingerbread batter according to package directions for cake; carefully pour over fruit.
Bake at 350 degrees F. for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting. Servings: 12
It's a really pretty cake because of the autumnal colors: brown, orange & red.
Answers: ...dry, do you think I can use them instead?
The recipe is for a Ginger Peach Upside Cake (recipe below)
Also, I accidentally bought spice cake mix, instead of the gingerbread, do you think that will affect the taste much?
Ingredients:
1/4 cup butter, melted
1/2 cup packed brown sugar
1 can (15-1/4 oz.) sliced peaches, drained and patted dry
1/4 cup red candied cherries, halved
1 package (14-1/2 oz.) gingerbread cake/cookie mix
In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in bottom of pan. Prepare gingerbread batter according to package directions for cake; carefully pour over fruit.
Bake at 350 degrees F. for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting. Servings: 12
It's a really pretty cake because of the autumnal colors: brown, orange & red.
BOY does THAT sound GREAT!
With maraschino cherries, you have good color and sweetness, but the level of sweetness will be slightly reduced and the moisture level with be highly increased.
This means your taste and color will be fine, but your moisture level might change your cooking time. I don't think it will cause you any problem, but it may be a more moist cake and it may take a bit longer to cook. Just keep an eye on it. There's certainly nothing wrong with makingthis kind of change in a recipe, and you're right to want to drain and pat them dry.