CHERRY AND ALMOND CAKE
Cherry and Almond Cake
Provided by voice1
Time 1h
Yield Makes Cake
Number Of Ingredients 10
Steps:
- Pre-heat oven to 160C/ 325F/ Gas 3.
- Line a 20cm deep cake tin with greased non-stick baking paper.
- Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
- Place the butter and sugar in a large bowl and cream together.
- Add the almond essence and then gradually add the eggs, beating well in between each addition.
- Stir in 60g of flaked almonds and the lemon rind.
- Fold in both flours and then gently fold in the cherries.
- Spoon the mixture into the prepared tin and level the surface.
- Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
- Remove from the oven and allow to cool on a wire rack.
CHERRY-ALMOND SNACK CAKE
Dried cherries and almond flavoring give this tender golden cake from our Test Kitchen a sweet-tart flavor, and crushed almonds lend a nice crunch to each tasty square. It's great for snacking or afternoon tea.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the margarine, sugar substitute and honey. Beat in the egg and almond extract (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in almonds and cherries., Spread into a 13x9-in. baking pan coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 248mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 4g protein.
CHERRY ALMOND CAKE
Cherries and almonds work well together in this cake recipe that is great for holiday baking.
Provided by Carol
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
- In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.
- Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 56.7 g, Cholesterol 103.2 mg, Fat 19.7 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 331.8 mg, Sugar 31.4 g
CHERRY ALMOND CAKE
Make and share this Cherry Almond Cake recipe from Food.com.
Provided by Southern Polar Bear
Categories Dessert
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- To prepare the topping: Whisk together the first four ingredients (flour, sugar, cinnamon, and salt).
- Crumble in the almond paste, and add the almond extract.
- Work in the cold butter till the mixture becomes crumbly. Set aside.
- Preheat the oven to 350°F.
- Grease and flour a 10" x 10" or 9" x 13" pan.
- To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.
- Add the eggs one at a time, beating well after each.
- Add the flour in thirds, alternately with the sour cream, blending well after each addition.
- Spread the batter in the prepared pan.
- Top with the cherries and streusel topping.
- Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
- Remove from the oven.
- While the cake is baking, prepare the glaze by combining the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.
- Drizzle it over the still-hot coffeecake.
- Garnish with toasted sliced almonds, if desired.
- Serve warm or at room temperature.
Nutrition Facts : Calories 554.1, Fat 22.8, SaturatedFat 12.2, Cholesterol 89.1, Sodium 371.3, Carbohydrate 82.3, Fiber 1.8, Sugar 40.2, Protein 6.4
CHERRY-ALMOND FRUITCAKE
Steps:
- Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
- Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.
- In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.
- Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
- Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.
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.
ALMOND SNACK CAKE
My oldest son was allergic to chocolate, so I had to find goodies to make without it. These treats filled the bill. In fact, my son is 47 now, so I've been making this recipe for a long time! With its great almond flavor, this snack cake is popular at bake sales.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs until light and lemon-colored. Gradually add 2 cups sugar, beating until combined. Stir in butter, flour, salt and extract. , Spread into a greased 13x9-in. baking pan. Sprinkle with almonds and remaining sugar. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 203 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
EASY CHERRY CAKE
Cherry cakes are one of the most popular cakes sold by baking experts, the WI. This one will be a guaranteed hit at any cake sale
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.
- Scrape into the prepared tin, scatter over the flaked almonds, then bake for 1 hr-1 hr 15 mins. Cool the cake in its tin before serving.
Nutrition Facts : Calories 585 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium
WARM ALMOND-CHERRY CAKE
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 9
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.
LOW-FAT CHERRY-ALMOND ANGEL CAKE
Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
CHERRY-ALMOND BARS
Love cherries? Make these sweet and easy bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Drain cherries, reserving juice for Almond-Cherry Glaze. Chop cherries; set aside. In medium bowl, mix 1 cup flour, the butter and 1/4 cup powdered sugar with spoon. Press in ungreased square pan, 9x9x2 inches. Bake about 10 minutes or until set.
- In medium bowl, beat eggs with fork. Stir in cherries and all remaining Bar ingredients. Spread over baked layer.
- Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
- Meanwhile, mix all Almond-Cherry Glaze ingredients until smooth and thin enough to drizzle. Drizzle cooled bars with glaze. For bars, cut into 6 rows by 2 rows. Cut each bar diagonally in half to form triangles.
Nutrition Facts : Calories 135, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 45 mg
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