CHERRY SAUCE
Steps:
- Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
- Cover and store in the fridge where it will keep for up to a week.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 0.25 cup, Calories 71 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 16 mg, Fiber 1 g, Sugar 4 g
TART CHERRY CAKE
Dotted with cherries and topped with a rich butter sauce, this cake is good simple country cooking.-Lavonn Bormuth, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. Combine the egg and cherries; add to dry ingredients. Stir until well combined and batter no longer appears dry. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack., For sauce, combine the sugar, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm over cake.
Nutrition Facts :
ANGEL FOOD CAKE WITH WARM CHERRY SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
- Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.
CHERRY CAKE AND SAUCE
A childhood favorite that my mother used to make. If you don't want to use the sauce on the cake-although it's sure good-it would be nice on ice cream as well.
Provided by Jo Ann L
Categories Dessert
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening; add sugar gradually and cream until fluffy.
- Blend in eggs.
- Combine dry ingredients and stir into creamed mixture alternately with milk.
- Stir in cherries (and nuts, if using).
- Pour into a 9x13 pan that has been sprayed with nonstick spray.
- Bake at 350° for about 50 minutes.
- Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt.
- Blend in the juice from the can of cherries and 1 cup water.
- Bring to a boil, stirring constantly.
- Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes.
- Remove from heat and blend in 1/4 tsp almond extract.
- Note: Sauce thickens unacceptably as it cools, so it really needs to be served hot.
Nutrition Facts : Calories 241.7, Fat 7.5, SaturatedFat 2.2, Cholesterol 38.1, Sodium 216.8, Carbohydrate 39.9, Fiber 0.6, Sugar 20.9, Protein 4.1
CHOCOLATE BUNDT CAKE WITH CANDIED CHERRY SAUCE
Steps:
- Preheat the oven to 325 degrees F. Spray a 14-cup Bundt pan with nonstick spray.
- For the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until pale yellow, 3 to 4 minutes. Scrape down the sides of the bowl regularly. With the mixer on low, add the eggs, one at a time, until fully incorporated. Add the sour cream, orange zest and vanilla, and then mix until smooth. Sift together the flour, cocoa powder and baking powder. Fold in half the sifted dry ingredients, and then half the milk. Mix together, and then add the remaining dry ingredients and milk.
- Scrape the batter into the greased Bundt pan and bake in the center of the oven for 1 hour. When done, a cake tester inserted into the center of the cake will come out clean. Cool in the cake pan for 10 minutes before inverting and carefully removing the cake from the pan.
- For the cherry sauce: Combine the cherries with 1/3 cup water, confectioners' sugar, rum, vanilla, lemon peel, lemon juice, orange juice and cinnamon stick in a medium saucepan. Simmer until the cherries are tender and the sauce is lightly syrupy (it will thicken further when cooled), 12 to 15 minutes. Remove from the heat, discard the lemon peel and cinnamon stick. Add the butter and stir to combine and melt. Serve with the sliced chocolate Bundt cake.
EASY CHERRY SAUCE
This quick and easy homemade Cherry Sauce is loaded with sweet juicy cherries. We love this cherry topping on cheesecake, waffles, ice cream, and cakes!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 5
Steps:
- In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
- Place over medium heat and whisk constantly until the mixture starts to thicken.
- Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
- Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.
Nutrition Facts : Calories 59 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHERRY LOAF CAKE
Make this moreish cherry cake for afternoon tea or a coffee morning. Made with sweet glacé cherries and crunchy almonds, it won't last long
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 377 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CHERRY SAUCE
Served warm, this cherry sauce makes a wonderful topping for sponge cake, pound cake or ice cream. You could also try it as a filling for crepes or blintzes.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.
Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 25mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY SAUCE
Make and share this Cherry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 2-3 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cornstarch and salt in a saucepan.
- Stir in water.
- Add the cherries and cook until thick and bubbly.
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
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