INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. Butter a 10 by 15-inch jelly roll  pan
and line the bottom with a sheet of parchment or waxed paper.  In a
large mixer bowl, beat the butter and sugar until soft and  light. Add
the eggs one at a time, beating well between each  addition. Beat in
the vanilla. Sift together the flour and baking  powder and stir into
the batter in three additions, alternating with  the yolks and milk,
beginning and ending with the flour. Spread the  batter evenly in the
prepared pan. Scatter the cherries evenly over  the batter, pressing
them in gently.  For the crumbs, mix the flour, sugars, cinnamon and
nutmeg in a bowl.  Melt the butter and stir it in evenly. Rub the
mixture to coarse  crumbs by hand. Scatter the crumbs over the berries
as evenly as  possible. Bake the cake about 40 minutes until batter is
firm and  crumbs are well colored. Cool the cake in the pan on a rack.
Cut the  cooled cake into twenty four 3-inch squares. Remove the
squares from  the pan to a platter.  Converted by MC_Buster.  Per
serving: 5167 Calories (kcal); 353g Total Fat; (59% calories from
fat); 34g Protein; 497g Carbohydrate; 2068mg Cholesterol; 1248mg
Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 5
Fruit; 68 Fat; 28 Other Carbohydrates  Recipe by: COOKING LIVE SHOW
#CL9354  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 8434
Calories From Fat: 1979
Total Fat: 225g
Cholesterol: 1588.8mg
Sodium: 1418.6mg
Potassium: 2762mg
Carbohydrates: 1442.8g
Fiber: 43.6g
Sugar: 519.6g
Protein: 161.1g