Cherry Berry Cake Food

MARY'S CHERRY CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
• Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
• Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
• Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
• For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

BERRY CHERRY SPONGE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, beat the egg whites until stiff.
• In a separate bowl, beat egg yolks.
• Add Splenda, lemon juice, lemon peel and almond extract and beat thoroughly.
• Stir in flour and baking powder.
• Beat until light yellow and smooth.
• Fold in beaten egg whites.
• Pour into an ungreased 10" tart pan.
• Bake 25 minutes.
• Invert pan to cool.
• Prepare fruit layer while cake is baking.
• Combine jam, cherries, and blueberries in a small saucepan.
• Cook over low heat until fruit breaks down, about 10 minutes.
• Combine water and cornstarch in a small bowl and whisk into fruit mixture and stir until thickened about 5 minutes.
• Allow to cool at room temperature.
• For cheese layer, combine light cream cheese, Splenda, vanilla, and milk in a small bowl and beat until smooth.
• Spread over cooled cake.
• Spread cooled fruit mixture over cheese layer.
• Drizzle chocolate syrup over individual servings if desired.

CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

LEMONY CHERRY OR BERRY POKE CAKE

Steps:

• Preheat oven to 350.
• In a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. Make sure to scrape the sides and bottom of the bowl.
• Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined.
• Stir in the fruit.
• Spread batter into a 13x9 baking dish (I used glass).
• Bake for 35-40 minutes until it tests clean and is light brown on top.
• While the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (I used a 2 cup pyrex and the microwave for this step.) Set aside.
• When the cake is done, remove from oven and poke holes through the whole cake with a fork. Pour the liquid jello over the cake and let it cool to room temperature.
• When cooled put a cover on the baking dish and put it into the refrigerator. Let chill for 4 hours or more until the jello is firm.
• Spread the top with Cool Whip Lite.
• This cuts into nice firm squares for serving.

CHERRY BERRY CRISP

Steps:

• Preheat oven to 375°.
• Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
• Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
• Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

CHERRY-BERRY CAKE

Steps:

• 1. Combine the first three ingredients for the cake in large mixing bowl with mixer until moist and well incorporated.
• 2. Next fold in the coconut and pecans.
• 3. Pour the batter into a 9x13 baking pan that has been lightly sprayed with a vegetable oil spray.
• 4. Bake in a preheated 350-degree oven for approximately 45 minutes or until a toothpick comes out clean.
• 5. In the microwave and microwave-safe bowl, heat the strawberry preserves until hot and bubbly...1-2 minutes depending on your oven.
• 6. Stir rapidly with a fork.
• 7. Then drizzle over the cake while still hot from the oven. Set the cake aside and allow to completely cool.
• 8. Frosting: Cream together the softened cream cheese and butter until smooth with mixer.
• 9. Add powdered sugar 1 cup at a time until smooth.
• 10. Add milk 1 tablespoon at a time until the frosting is a good consistency to spread.
• 11. Next fold in the pecans.
• 12. Then frost the completely cooled cake. Cover the cake and allow it to stand at least a few hours before serving to allow for moistness to build. The longer this cake sits the better it gets!

CHERRY CAKE

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.

EASY CHERRY CAKE

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.

CHERRY LOAF CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extract (if using).
• Toss the cherries with 2 tbsp of the flour in a bowl. Tip the rest of the flour, the ground almonds, baking powder and a pinch of salt into the bowl with the sugar and eggs, and mix until just combined. Fold in the cherries and any remaining flour in the bowl. Spoon into the prepared tin and smooth over the top.
• Bake for 50-55 mins, or until a skewer inserted in the middle comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Serve as it is, or mix the icing sugar with the extract and enough milk to make a thick but pourable consistency. Drizzle over the loaf cake, and scatter over the flaked almonds to serve.