Cherry Almond Vanilla White Cake Food

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.

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.

CHERRY, ALMOND & VANILLA WHITE CAKE

Steps:

• Preheat oven to 350 degrees. Prepare 9-inch cake pans by buttering, flouring and lining with parchment paper rounds. (Or use recipe #452719 for an easier liner.).
• Pour milk, egg whites, almond and vanilla extracts into a glass bowl and mix with a fork until combined.
• Mix flour, sugar, baking powder and salt in the bowl of an electric mixer at slow speed. Add butter and beat at slow speed until mixture forms moist crumbs, Add all but ½ cup of the milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Scrape down sides of bowl and then beat for about 30 seconds more.
• Divide batter evenly among three cake pans. Bake 25 minutes or until a cake tester comes out clean when inserted in the center.
• Let cakes rest for 10 minutes. Loosen from the side of the pan and and invert onto a wire rack. Remove parchment paper or wax paper. Cool completely.
• To make cherry filling, cook cherry pie filling over medium heat in a saucepan until warm. Add one teaspoon almond extract and cook five minutes more, stirring carefully. Mix cornstarch and water in a small bowl and add just enough to thicken the cherries, stirring constantly so no clumps form. Remove from heat and cool.
• To make frosting, beat together cream cheese, butter and vanilla. Gradually add the powdered sugar, mixing until all is incorporated.
• To assemble, top one layer of cake with a thin layer of frosting. Then spoon a layer of cherries on top. Top with next layer of cake and repeat the process until assembled. Frost top and sides of cake.