EASY CHERRY CAKE
In the 1950's, when cake mixes first came out, there was only chocolate, white or spice. To make something special, I came up with this.
Provided by NanaD
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Grease or Spray bottom of two 8 or 9 inch cake pans.
- *Drain juice from cherries and add water to make 1 1/4 cups.
- Chop cherries in half.
- Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
- Pour into pans.
- Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes in pans.
- Run knife around sides of pans before removing.
- Cool completely before frosting.
- A White Mountain icing is very good.
CHEERY CHERRY CAKE
Celebrating is easy with a one-layer cake that goes together in a snap!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom and side of 8- or 9-inch round cake pan with shortening; lightly flour.
- In large bowl, mix flour, sugar, baking powder and salt until combined. Add shortening, milk and cherry juice. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Add egg whites. Beat 2 minutes. Fold in cherries; pour into pan.
- Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
- Spread with frosting. Decorate with candies.
Nutrition Facts : Calories 480, Carbohydrate 66 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 50 g, TransFat 1 1/2 g
CHERRY ANGEL FOOD CAKE
Not only is this cake very light, but it rises nice and high, and it's not too sweet. Pretty dots of maraschino cherry inside make the cake so festive. -Estelle Hardin, Washington, UT
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.
Nutrition Facts : Calories 186 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 5g protein.
EASY CHERRY CAKE
An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea. Remember to coat the cherries in a little flour so they don't all sink to the bottom of the cake.
Provided by Annie Rigg
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
- Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.
- Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3-4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.
- Add the vanilla extract and lemon zest and mix again to combine.
- Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.
- Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.
- Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing.
CHERRY ANGEL FOOD CAKE
This soft, fluffy, homemade cherry angel food cake boasts a pink color from the maraschino cherries. It's a low fat cake recipe perfect for indulging in a guilt-free dessert.
Provided by Julie Clark
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees.
- Sift together 3/4 cup of sugar and the flour three times. Set it aside.
- In a clean, grease-free bowl, beat the egg whites until they are frothy .
- Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
- Add the remaining sugar, three tablespoons at a time, beating well after each addition.
- Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring and drained cherries.
- Spoon the batter into an ungreased angel food cake tube pan.
- Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
- Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
- Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
- Remove the cake to a plate.
- To make the glaze, whisk together the powdered sugar, butter, juice and extract until smooth.
- Drizzle the glaze over the cake.
- Store the cake in an airtight container.
Nutrition Facts : Calories 250 kcal, Carbohydrate 53 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 165 mg, Sugar 45 g, ServingSize 1 serving
KIRSCH CHERRY POUND CAKE
Kirsch Cherry Pound Cake is my tribute to the white cherry cakes shared in the Canadian Maritimes at Christmas. Rich and studded with red, candied cherries I like to add an extra layer of deliciousness - kirsch cherry liqueur!
Provided by Cori Horton
Categories Cakes
Time 1h20m
Number Of Ingredients 11
Steps:
- Place cherries in a jar or bowl you can seal, pour kirsch overtop, enough to cover and reserve at room temperature overnight (at least). Ideally, I like to soak the cherries for a couple of days, this will colour the kirsch pink as the cherries bleed a bit of colour.
- Pre-heat oven to 325°F (163°C). Prepare two loaf pans; spray well with non-stick spray and line with parchment paper. In a stand mixer cream together butter and sugar until smooth, then add almond & vanilla extracts, and mix. Add eggs and mix on medium for about 90 seconds until light and smooth.
- Combine dry ingredients in a bowl remove 2 tablespoons of dry mix and reserve. Drain cherries and reserve kitsch, cut cherries in half reserving eight to ten whole to garnish the top of the cake. Add dry mix alternately with the milk and 2 tablespoons of remaining kirsch to the batter, at a medium speed, until combined. Do not whip or over-mix.
- Remove mixed batter from stand mixer. Mix drained cherries with the reserved portion of the flour mix and fold into batter.
- Divide batter equally between two the two loaf pans and finish with whole cherries if desired. Bake at 325°F (163°C) until done, about an hour to an hour and 20 minutes. If top begins to brown too early, tent the with tin foil until cooked through. Be sure to test the center with a toothpick to ensure it's fully baked.
- Remove from oven and immediately brush top with reserved kirsch, a couple of times. Cool for ten minutes or so on a wire rack before unmolding, then brush entire surface with remaining kirsch. Repete bushing with surface to taste, or until the top of the cake top is glossy and well soaked (you can use it all if you like, I know I like!)
CHERRY ANGEL FOOD CAKE
The traditional angel food cake with a new twist - cherries!
Provided by Traci Poole
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
- In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
- Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 32.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 3.2 g, Sodium 82.5 mg, Sugar 21 g
CHERRY DEVIL'S FOOD CAKE
This is the best devil's food cake you will ever eat, but with a twist!
Provided by LARRYRCTEXAS
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h21m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
- Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 64 g, Cholesterol 68.3 mg, Fat 22.4 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 9.3 g, Sodium 377.8 mg, Sugar 43.4 g
CHERRY CAKE
This is the cake that most of my family want for their birthday cake. This is a favorite cake of Newfounlanders.
Provided by DotM7037
Categories Dessert
Time 16m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Mix dry ingredients together and set aside.
- Cream together butter and sugar, add eggs, vanilla, almond and lemon flavoring and continue to beat.
- Add dry ingredients and warm milk a little at a time till well mixed. Add the glazed cherries.
- Bake at 325 for 1 hour or until done.
Nutrition Facts : Calories 6195.8, Fat 312.4, SaturatedFat 187.9, Cholesterol 1510.2, Sodium 5916.1, Carbohydrate 770.9, Fiber 23.6, Sugar 360.6, Protein 93.5
CHOCOLATE CHERRY CAKE
This is a very quick and easy cake to make. It is fancy enough to serve to guests.-Lois Valley, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.
Nutrition Facts :
2 INGREDIENT CHERRY ANGEL FOOD CAKE
2 Ingredient Cherry Angel Food Cake comes together with just 2 ingredient items. You won't need eggs, water, oil, or anything but cherry pie filling, and Angel food cake to bake this up. It is a perfect summertime cake that you have to make to experience! This fluffy, cherry cake is loaded with moist cherry chunks and can be made in a 9 x 13 cake pan, or a Bundt pan.
Provided by Amy Desrosiers
Categories Dessert
Time 40m
Number Of Ingredients 2
Steps:
- Adjust oven rack to the center position. Preheat oven to 350°F.
- Mix dry cake mix and the entire can of cherry pie filling in a large bowl. Whisk to carefully combine until thick, pink, and fluffy.
- Add batter to an ungreased 9 x 13 glass or ceramic baking dish. You do not want to grease this type of pan. See notes or post for pan details.
- Bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 30 minutes before slicing. The cake will be very fluffy and depress a bit in the center once it cools.
- Serve with whipped topping, and a cherry! Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 197 kcal, Carbohydrate 40 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 329 mg, Fiber 1 g, Sugar 22 g
CHERRY DR. PEPPER CAKE
Try this delicious, moist, and simple Cherry Dr. Pepper Cake using only 5 ingredients. This super easy dump cake recipe is made with chocolate cake box mix, maraschino cherries, chocolate chips, Cherry Dr. Pepper, and vanilla frosting.
Provided by Emily
Categories Cakes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a 9x13 inch pan, whisk in chocolate cake mix, and Cherry Dr. Pepper.
- Take half of the maraschino cherries and remove the stems. DO NOT throw out the liquid.
- Cut the maraschino cherries in fours and then fold into the cake batter along with chocolate chips.
- Immediately place the pan in the oven.
- Bake for 30-35 minutes or until you can stick a toothpick in the cake and it comes out clean. Remove from the oven and let the cake cool completely before frosting.
- Stir 2-3 Tablespoons of the maraschino cherries liquid into the vanilla frosting. Set the remaining stemmed maraschino cherries aside to use to decorate the cake. Stir in 2-3 drops of food coloring for a more vibrant pink color, optional.
- Frost the cake with the prepared frosting and then top with the remaining stemmed cherries.
- Sprinkle with chocolate shavings as an optional garnish and serve.
Nutrition Facts : Calories 122 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 31 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PISTACHIO-CHERRY CAKE
This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.
Provided by Benjamina Ebuehi
Yield Yields 1 round 8-inch (20cm) cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
- Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
- Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
- Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.
CHERRY CHIP CAKE
Cherry chip cake layers, with cherry jam, chocolate ganache and cherry buttercream.
Provided by Courtney Rich
Categories Dessert
Number Of Ingredients 20
Steps:
- Using a food processor or blender, pulse the cherries into small pieces. Drain and let dry for a least an hour.
- Preheat your oven to 325 degrees F. Spray three 8-inch pans (or four 6-inch pans) with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter, sugar and Jell-O on medium-high speed for about 3 to 5 minutes. You want the mixture to get lighter in color and texture. Make sure to scrape the sides and bottom of the bowl to ensure all of the mixture has combined well.
- With the mixer on medium speed, add the egg whites in three additions, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the egg whites are added, turn the mixer to medium-high and beat for about 2 to 3 minutes. Add the vanilla and stir again.
- In a small mixing bowl, combine the buttermilk and cherry juice.
- With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Mix only until combined.
- Toss the chopped cherries in a tablespoon of flour. Fold the cherries into the cake batter.
- Divide the batter between the three 8-inch pans, about 22 ounces of batter in each pan. Bake on the middle rack for about 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Let the cakes cool on write racks, in the pans, for about 15 minutes and then invert onto wire racks to cool completely. TIP: spray your write racks with nonstick spray.
- In a microwave safe bowl, heat the cream on high for about 30 to 40 seconds.
- Pour the cream over the chocolate chips and let sit for about 5 minutes.
- Stir the cream and the chocolate chips until smooth and silky. Let cool to room temperature before using.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
- With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, and the cherry juice.
- Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
- If you want to decorate the cake as pictured, remove about a cup of buttercream from the bowl and tint it red. The remaining buttercream can be tinted a stronger pink with pink food coloring, if desired.
- Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
- Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
- Place your first cake layer, top side up, on your cake board. Pipe a rim of buttercream around the edge of the cake.
- Evenly spread about 3 tablespoons of cherry jam over the cake layer, followed by a drizzle of chocolate ganache. You don't need much of either. We want a hint of the cherry and chocolate but nothing that's overpowering the cake and buttercream.
- Place the next cake layer on top of the filling and repeat steps 2 and 3.
- Set your final cake layer, top side down, on your second layer of filling. Apply a thin layer of buttercream over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
- After the crumb coat is set, finish frosting your cake with the buttercream.
SIMPLE CHERRY CAKE!
A recipe so simple and classic, it melts in your mouth with a explosion of taste. A great cherry recipe.
Provided by crazycupcakegirl
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180 C/160 C fan.Cream the 200g of butter and sugar along with the vanilla essence.
- Crack the eggs in to the bowl and stir in, the slowly add the flour and baking powder, stir until golden.
- Dice the glace cherries and gently fold in the glace cherries. Then grease two baking tins with the extra butter.
- Put the tins in the oven for 50mins until risen. Then take the cake out of the oven and let it cool for 10mins. Spread the jam in onto the cake and sandwich the cake together. And sieve icing sugar on top for a nice finish.
CHOCOLATE-COVERED CHERRY CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
- For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
- Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.
CHERRY COKE CAKE
Chocolate and cherries are a magical combination. Here, we amp up the cherry flavor by using cherry cola in the cake batter.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, then line with parchment and spray the parchment.
- Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the mixer still running, add the egg whites, cherry cola and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Fold in the maraschino cherries. Divide the batter between the prepared baking pans; smooth into even layers using an offset spatula.
- Bake until a skewer inserted in the center comes out clean and the edges pull away from the sides of the pan, about 15 minutes. Transfer to a rack and let cool in the pans, about 10 minutes, then turn out onto racks and let cool completely, about 1 hour.??
- For the frosting: Mix the confectioners' sugar, butter and salt together in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase the speed to high and whip until light and fluffy, 3 to 5 minutes. Add the maraschino cherry liquid and continue to whip until bright pink and spreadable. Add the chopped cherries and mix on low speed until evenly distributed.
- Using a serrated knife and sawing in long, even strokes, carefully halve the cake layers horizontally. Place 1 layer, cut-side up, on a platter or cake stand; spread 1 1/2 cups frosting on top. Stack another cake layer on top and spread another 1 1/2 cups frosting on top. Repeat with the remaining 2 cake layers, then cover the top and sides with a thin layer of frosting (this is the crumb coat) and use a bench scraper or large offset spatula to smooth out the sides and top (it's okay if some cake shows through). Refrigerate 15 minutes, then add another 1/2-inch layer of frosting to the top of the cake and smooth out to make a perfectly flat top. Refrigerate until ready to cover with ganache.
- For the ganache: Meanwhile, place the chocolate in a heatproof bowl and heat the cream in a small saucepan over medium-high heat until beginning to boil. Pour the cream over the chocolate and let sit, stirring occasionally, until the mixture is completely smooth and the chocolate is melted, about 5 minutes. Let cool 30 minutes, then pour over the chilled cake so that the top is completely coated and chocolate drips decoratively down the sides. Let set at room temperature 30 minutes, then top with the whole cherries in the center of the cake and serve.
OLD-FASHIONED CHERRY CAKE
OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you're one of those, we have found the old-fashioned creaming-block-butter method works best, and if you slice the cherries, fold in two thirds of them then simply poke in the other third just before it goes into the oven, they don't sink.
Categories Cake Recipes Afternoon Tea Gluten free Recipes
Number Of Ingredients 9
Steps:
- Begin by preparing the cherries. If they're dripping in syrup, pat them dry with kitchen paper, then slice each one into four. For the cake, cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked eggs a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss two thirds of the cherries together with the ground almonds and carefully fold these into the cake, adding one or two drops of almond extract and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle over the remaining third of the cherries and poke them just under the surface with a teaspoon. Bake the cake near the centre of the oven for 50 minutes, then cover with foil and continue cooking for a further 10 minutes, or until the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool. Store in an airtight tin.
DARK CHOCOLATE CHERRY LOAF CAKE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
- In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
- For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.
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4.5/5 (222)
- In another bowl, add the egg whites, cherry juice, milk, vanilla and cherry extract, and vegetable oil. Blend together with a fork
- In the bowl of your mixer add the butter and beat at medium speed to soften. Add the sugar and continue to beat until lightened in color and fluffy, approximately 3 minutes, longer if using a hand mixer.
CHOCOLATE CHERRY SHEET CAKE WITH FUDGE FROSTING - THE FOOD ...
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5/5 (1)Total Time 45 minsCategory DessertCalories 422 per serving
- Prepare a 9x13 inch cake pan with nonstick spray.In a large bowl or stand mixer, beat together cake mix, 3 eggs, 1/2 cup sour cream, vanilla, and salt.
- You can either fold this in with a spatula if you want your cherries to remain whole, or you can beat it with the mixer.
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CHERRY CAKE RECIPE: HOW TO MAKE CHERRY CAKE RECIPE FOR ...
From recipes.timesofindia.com
3/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 407 per serving
- To prepare this amazing tea cake recipe, you will have to prepare the cherries first. For the same, pat dry the cherries if they are loaded with syrup and then slice each of them into four. Then, take a mixing bowl and add butter and icing sugar in it. Using an electric beater, beat them well until it is creamy, fluffy and pale. Gradually, crack eggs one at a time and beat in the butter-sugar cream.
- Afterwards, sift together all purpose flour and baking powder. Once done, carefully fold it in the creamed mixture. Now, take a bowl and toss together sliced cherries (half cup) and ground almonds. Then, add them to the cake mix along with almond extract and milk, and fold carefully.
- Next, pre-heat the oven at 180 degree Celsius and take a cake tin and grease it with a little butter using a kitchen brush. Once done, transfer the cake mix into this prepared tin and evenly spread it using the back of a spoon. Sprinkle the remaining sliced cherries and press them inside the cake mix using a teaspoon. Put this cake tin in the preheated oven and let it bake for 50 minutes at 180 degree Celsius. Afterwards, cover it foil and then continue baking the cake for another 10 minutes. By now, the cake will be made and will be elastic.
- When the cake is baked, let it cool in the tin for 10-15 minutes before turning it out onto a wire rack to cool. You can store this tea cake for a maximum for 3-4 days in an airtight tin in refrigerator.
CHERRY CAKE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 1Total Time 45 minsCategory Dessert
- Preheat the oven to moderate 180°C (350°F/Gas 4). Grease a 20 cm (8 inch) kugelhopf tin. Dust with flour, then shake off any excess. Rinseand dry the glacé cherries and cut each in half. Toss them in a little of the flour.
- Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the eggs gradually, beating thoroughly after each addition. Beat in the vanilla. Transfer to a large bowl. Using a large metal spoon, fold in the sifted flours alternately with the milk. Stir in the cherries. Spoon into the tin and smooth the surface. Bake for 35 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 10 minutes before turning onto a wire rack to cool completely.
- For the icing, combine the sifted icing sugar, butter and 1–2 tablespoons water in a small heatproof bowl. Stand the bowl over a saucepan of simmering water, ensuring the base doesn't touch the water. Stir the mixture until the butter has melted and the icing is glossy and smooth. Stir in a couple of drops of colouring. Drizzle over the cake, allowing it to run down the sides.
CHERRY CHIP CAKE - FOOD LOVIN FAMILY
From foodlovinfamily.com
Category DessertCalories 395 per servingTotal Time 45 mins
- Using an electric mixer, combine eggs, vegetable oil, sour cream, cherry juice and almond extract.
- Pour batter into prepared baking dish. Bake for 25-30 minutes or until inserted toothpick comes out clean.
HOMEMADE FRESH CHERRY CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.9/5 (60)Calories 293 per servingCategory Breakfast, Dessert, Snack
- Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan (springform pan is the best if you have it).
- In a large bowl beat on medium speed the eggs and sugar and until light and fluffy, (approximately 2-3 minutes), then add the zest and vanilla beat for one minute, then slowly add the vegetable oil and continue beating. Add the yogurt and milk and beat on low speed to combine, add the flour a third at a time, beating on low and scraping the bowl after each addition just until smooth.
- Fold half the pitted cherries* into the batter then pour into the prepared cake pan, top with remaining cherries, press down lightly with a spatula. Sprinkle with 1 tablespoon of granulated sugar. Bake for approximately 40-45 minutes.
CHERRY ANGEL FOOD CAKE (1953) - CLICK AMERICANA
From clickamericana.com
4/5 (2)Total Time 2 hrs 10 minsCategory Vintage Dessert RecipesCalories 215 per serving
SOUR CHERRY CAKE - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 55 minsCategory BakingCalories 238 per serving
- 2 Place spread, sugar and vanilla in a small bowl and beat with an electric mixer for 5–6 minutes or until light and fluffy. Add eggs one at a time, beating after each addition to combine. Stir in half the flour, half the baking powder, then half the milk. Repeat with remaining flour, baking powder and milk until well combined.
- 3 Spread mixture into prepared pan and scatter over cherries. Bake for 30–40 minutes or until a skewer inserted in centre comes out clean.
FRESH CHERRY CAKE RECIPE - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
5/5 (1)Total Time 1 hr 53 minsCategory Cherry DessertsCalories 624 per serving
- In the bowl of a mini food processor, combine the mint and sugar. Process until the mint is finely chopped. Set aside.
- In a large bowl, add the white cake mix, cherry gelatin, eggs, milk, vegetable oil, flour, and mint-sugar mixture. Using an electric mixer, mix on LOW speed until combined, about one minute.
- Fold in the cherries, then increase the mixer speed to MEDIUM and continue beating for 2 minutes.
VERY CHERRY COFFEE CAKE | MRFOOD.COM
From mrfood.com
4/5 (6)Estimated Reading Time 1 minCategory Cakes
- In a large bowl, cream 1 cup butter and 1-1/2 cups sugar; add eggs, one at a time. Add 3 cups flour, the baking powder, and vanilla; mix well.
- Spread half the batter into prepared pan; spread cherry pie filling evenly over batter and, using a wet knife, cover evenly with remaining batter.
- In a small bowl, using a fork, mix together topping ingredients until crumbly. Sprinkle over batter.
CHERRY CAKE PUDDING - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category Dessert, Main DishServings 10Total Time 55 mins
EASY HONEY CHERRY CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
5/5 (1)Calories 530 per servingCategory Dessert
CHERRY CAKE RECIPE
From simplyrecipes.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory Dessert, CakeCalories 401 per serving
CHOCOLATE CHERRY CAKE - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 2Servings 16Cuisine AmericanCategory Dessert
CHEERY CHERRY CAKE - SAVOUR IT ALL
From savouritall.com
Cuisine CanadianCategory DessertsServings 10-12Total Time 53 mins
CHERRY FUDGE CAKE - MRFOOD.COM
From mrfood.com
5/5 (6)Estimated Reading Time 1 minCategory Cakes
CHERRY CAKE RECIPES - BBC GOOD FOOD
CAKE USING CHERRY PIE FILLING RECIPES
From tfrecipes.com
BEST CHERRY RECIPES | FOOD & WINE
From foodandwine.com
RACHEL RODDY’S RECIPE FOR CHOCOLATE, ALMOND AND CHERRY CAKE
From theguardian.com
CHERRY CHIP CAKE | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
30 CHERRY DESSERT RECIPES TO BAKE NOW - PUREWOW
From purewow.com
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