Manitoba Canola Growers Association (MCGA)

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Yield: 8 x 8 inch cake

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Crust

Ingredients:

1/3 cup	canola oil	75 mL
1/2 cup	powdered sugar	125 mL
2	egg yolks (reserve whites for cherry filling)	2
1 1/4 cup	all-purpose flour	300 mL

Directions:

Preheat oven to 350°F.

Cream all ingredients until smooth. Pat firmly into 8 x 8 inch square cake pan. Bake at 350 °F for 12 minutes or until golden brown (don't let it burn!).

Cherry Filling

Ingredients:

2	egg whites	2
1/2 cup	brown sugar	125 mL
1/2 tsp	almond extract	2 mL
1/2 Tbsp	flour	8 mL
1/2 tsp	baking powder	2 mL
1/4 tsp	salt	1 mL
1/2 cup	shredded coconut	125 mL
1 cup	maraschino cherries, drained and coarsely chopped	250 mL
1/4 cup	chopped pecans	50 mL

Directions:

Beat egg whites, brown sugar and extract together.

In separate bowl, combine flour, baking powder and salt. Stir into egg mixture. Mix well. Stir in coconut, cherries and nuts.

Spread cherry filling over baked crust. Bake at 350 F for 20 to 25 minutes or until lightly browned.

Cherry Icing

Ingredients:

2 cup	icing sugar	500 mL
1/2 tsp	almond flavouring	2 mL
1 - 2 Tbsp	maraschino cherry juice	15 - 30 mL

Directions:

Beat all ingredients together until smooth and creamy. Drop spoonfuls of icing onto warmed bars. Spread gently over entire surface. Cool completely before cutting into bars.