Cherry Almond Bundt Cake Food

CHERRY ALMOND BUNDT CAKE

Steps:

• Preheat the oven to 325°.
• Take your bundt pan and grease and flour it completely to ensure proper cooking and non-sticking.
• In a large bowl or stand mixer cream the butter until smooth.
• Now add the sugar and continue beating it until it's light and fluffy.
• Add the almond extract and mix.
• Slowly add the eggs one at a time.Making sure each one is mixed, then add the next egg.Repeat steps.
• In a separate bowl, sift the flour, baking powder and salt.
• Begin to add parts of the dry ingredients and milk, beat until combined.
• Repeat steps until all ingredients are well combined.
• Pour the cherries into a strainer to rinse the juice from the cherries into a large bowl.
• Keep the juice.
• Pour 1/2 of your batter into the bundt cake pan.
• Add your 3/4 of the cherries to the batter and lightly stir.
• Lightly drizzle some of the juice into the bundt pan.
• Lightly stir to combine.
• Add the rest of the batter and repeat the steps with cherries and juice.
• Cover the bundt pan with aluminum foil.
• Bake at 325° for 65-70 minutes.
• Remove from bundt pan and let cool.

CHERRY ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
• In a medium saucepan, combine 1/4 cup sugar with the cornstarch; stir in the cherries, orange juice, lemon zest, and 1/4 teaspoon almond extract.
• Bring to a boil over med-high heat and cook, stirring occasionally, for 5-7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup.
• Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined.
• In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the remaining 1 cup sugar and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy.
• Beat in the vanilla and remaining 1 teaspoon almond extract.
• Add the eggs, one at a time, beating well after each addition.
• With the mixer on low, add the flour mixture (in three increments) alternating with the yogurt (in two increments), beginning and ending with flour and beating until just incorporated.
• Pour a little more than half of the batter into prepared pan.
• Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries.
• Using a knife, swirl the batter and cherries together.
• Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it).
• Let the cake cool completely in the pan on a wire rack.
• Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides.
• Invert the pan onto a serving plate.
• Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth.
• Drizzle the glaze over the cake, then sprinkle with sliced almonds.
• The cake will keep in an airtight container at room temperature for up to 2 days.
• The unglazed cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.

DARK CHERRY BUNDT CAKE

Steps:

• Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett.
• Preheat oven to 350degreesF. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess.
• To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, kirsch (or orange juice), lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
• To prepare cake: Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until incorporated.
• Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.
• Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. (Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans.) Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners' sugar before serving.
• Recipe Tips & Notes:
• 1. Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
• 2. Notes: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
• 3. A nonreactive pan or container-stainless steel, enamel-coated or glass-is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.
• Recipe Nutrition:
• Per serving: 311 calories; 8 g fat (3 g saturated fat, 2 g mono unsaturated fat); 43 mg cholesterol; 55 g carbohydrates; 5 g protein; 2 g fiber; 294 mg sodium; 177 mg potassium
• Nutrtion Bonus: Folate (15% daily value).
• 3 1/2 Carbohydrate Servings
• Exchanges: 1 1/2 starch, 2 other carb, 1 1/2 fat
• To Make Ahead: Equipment: 10-inch Bundt pan or tube pan with removable bottom

CHERRY ALMOND POUND CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
• Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
• Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

ALMOND SHERRY BUNDT CAKE

Steps:

• Grease and flour a 10 inch bundt pan.
• In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
• Mix at low speed for 1 minute, scraping bowl as necessary.
• Mix at medium speed 3 minutes, again scraping bowl as necessary.
• (Or beat by hand about 5 minutes.).
• Pour half the batter into bundt pan.
• In a medium bowl mix first 4 streusel filling ingredients until crumbly.
• Sprinkle evenly over batter in bundt pan.
• Pour in remaining cake batter.
• Bake at 350 for 45-50 minutes.
• Cool on wire rack 15 minutes.
• Unmold from pan and cool completly on rack.
• To make the glaze, mix together the sugar, butter and sherry.
• Add hot water slowly until desired consistency.
• Brush completely cooled cake with sherry glaze and garnish with almond slices.

CHERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely.

CHERRY VANILLA ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
• Sift flour, baking powder and salt together. Set aside.
• Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
• Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
• Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
• Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
• Transfer batter to bundt pan, filling about 3/4 full.
• Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
• Let rest 10-15 minutes before removing from pan.
• Turn cake out onto rack and cool completely.
• Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.

DRIED CHERRY-ALMOND FRUITCAKE

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour 10-inch-diameter nonstick angel food cake pan. Line bottom with parchment paper. Toss first 4 ingredients with 1/2 cup flour in large bowl to coat.
• Whisk remaining 1 1/2 cups flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in another large bowl until fluffy. Beat in eggs 1 at a time, blending well after each addition. Beat in rum, maple syrup, and vanilla. Add flour mixture and beat until just combined. Stir in dried fruit mixture. Spoon batter into prepared pan, flattening to eliminate air pockets. Bake until tester inserted near center of cake comes out clean and cake is deep golden brown, about 1 hour 30 minutes. Cool in pan 15 minutes.
• For syrup:
• Whisk rum and maple syrup in bowl. Spoon half over warm cake in pan. Let stand until absorbed. Cut around cake to loosen; invert onto platter. Peel off paper. Spoon remaining syrup over cake. Let stand about 4 hours. (Can be made ahead. Cover and store at room temperature 1 day or chill up to 1 week.)

WHITE CHOCOLATE - ALMOND- CHERRY POUND CAKE

Steps:

• Pre heat oven to 325 degrees.
• In medium bowl, mix first 5 ingredients for 2 minutes.
• Fold in white chocolate and cherries.
• Pour into a greased and floured bundt pan.
• Bake for 55 to 60 minutes or until tooth pick comes out clean.

CHERRY-ALMOND CREAM CHEESE POUND CAKE

Steps:

• Add cherries and kirsch to a small bowl; let stand for 20 minutes.
• Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
• Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
• In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
• Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
• Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Beat in the vanilla and almond extract.
• Add the flour mixture at low speed, mixing just until blended.
• Add in cherries, along with any remaining liquid, and mix until blended.
• Scrape batter into prepared pan.
• Bake the cake for 55-65 minutes, until a pick comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Dust the cake lightly with powdered sugar right before serving.

WARM ALMOND-CHERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
• Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.