CHERRY BUNDT CAKE
This cake has a rich cherry taste that makes it a hard to resist cake. Beautiful for Christmas time for a special buffet, you can add some nice holly sprigs to decorate it.
Provided by Shirl J 831
Categories Dessert
Time 1h15m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- heat the oven to 325.
- In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
- Add the eggs one at a time and mix well after each one.
- gradually add 2 cups of the flour with baking powder.
- Mix well.
- Toss remaining 1/4 cup of flour with cherries and chopped nuts.
- Fold into the batter.
- Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
- Cool in wire rack for 5 minute then remove.
- Cool thoroughly.
- Combine icing sugar and milk, mix well and drizzle over the cake.
- Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.
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 BUNDT CAKE
Make and share this Cherry Bundt Cake recipe from Food.com.
Provided by Chef 313014
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.
- Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.
- Helpful Hint: A white icing drizzle is a pretty alternative decoration.
Nutrition Facts : Calories 398.6, Fat 19.1, SaturatedFat 11.4, Cholesterol 114.1, Sodium 189.6, Carbohydrate 53, Fiber 0.6, Sugar 34.6, Protein 4.9
CHERRY CHIP POUND CAKE
Steps:
- Preheat oven to 350°F. Grease and flour 12 cup Bundt cake pan. Beat cake mix (dry), pudding (dry), milk, oil and egg whites in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in nuts.
- Pour into pan spread evenly.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, turn upside onto heatproof serving plate, remove pan and cool cake completely.
- Heat frosting in 1 quart saucepan over low heat, stirring constantly until melted or microwave in small bowl. Drizzle over cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE CHERRY BUNDT CAKE
I made the cake this week and shared half with my daughter and family. My husband really liked this moist chocolate and cherry cake. And it is very moist. You will love it as much as they did. Both already asking me to make it again.
Provided by sherryinmo
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix cake mix, eggs oil and vanilla with mixer.
- The batter will be very thick and heavy.
- Add cherry pie filling and mix with mixer.
- Add chocolate chips and stir with wooden spoon.
- Grease bundt pan and fill with batter and level out.
- Bake at 350 degrees for 50 to 55 minutes or until cake test done.
- Cool in pan for 15 minutes and remove from pan.
- When cooled sprinkle with confectionery sugar.
SHERRY BUNDT CAKE
Every year my boyfriend and I bake for all our friends and family a whole selection of goodies. The ones with alcohol in them seem to be the favorites :) I wonder why?
Provided by Aussie-In-California
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
- optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
- Pour into well greased bundt pan and bake at 350°F for 45 minutes.
- Let cool for 15-20 mins before removing from bundt pan.
- While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
- Turn out pan onto cooling rack and dust lightly with powdered sugar.
CANDIED CHERRY BUNDT CAKE WITH ICED GLAZE
Make and share this Candied Cherry Bundt Cake With Iced Glaze recipe from Food.com.
Provided by BlondieItaliana
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grease an 8 inch bundt pan.
- Dust with flour, then shake any excess.
- Cut cherries in half and toss them in flour.
- In a mixer, cream butter and sugar until creamy and light.
- Add eggs, then vanilla.
- Add dry ingredients that have been previously sifted and fold by hand alternating with milk.
- Stir in cherries.
- Pour into tin and smooth surface.
- Bake for 35 min or until toothpick comes out clean of the center.
- Let cool in pan for 10 min before unmolding.
- For the glaze, stir all ingredients over a hot water bath or double boiler until smooth.
- Pour over cake.
Nutrition Facts : Calories 146.7, Fat 4.9, SaturatedFat 2.9, Cholesterol 34.9, Sodium 59.3, Carbohydrate 23.9, Fiber 0.2, Sugar 14, Protein 2
CHOC CHOC CHERRY CHIP CAKE
Excellent, Moist, Chocolate Cake - wonderful for Birthdays or other Special Occasions. When my children were little, this used to be the birthday cake of choice. I believe the original recipe actually came off the Duncan Hines Cake Mix Box.
Provided by Recipe USA
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Please note that you use either the sour cream OR the pie cherries, one or the other, but not both. Also, the pie cherries are just the cherries, not the pie filling type.
- 2. The program at food com would not accept Duncan Hines Brand for some reason, so I had to put Pillsbury in order to publish this recipe. I've only used Duncan Hines Deluxe Devils Food II Cake Mix for this recipe, so can't recommend any others for lack of experience with anything else.
- 3. Combine all ingredients listed in a bowl, except for the (pie cherries --OR-- sour cream), and the chocolate chips. Mix with electric mixer for two minutes until well blended. Then fold in the pie cherries (or sour cream instead of cherries) and chocolate chips and mix until blended.
- 4. Pour in greased Bundt pan. Bake at 350 degree for 50 minutes. This is a very moist cake that I've made for many birthdays. Excellent chocolate cake.
Nutrition Facts : Calories 444.7, Fat 27.3, SaturatedFat 10.2, Cholesterol 88, Sodium 443.4, Carbohydrate 48.6, Fiber 2.6, Sugar 31.2, Protein 6.3
CHERRY STREUSEL BUNDT CAKE
Make and share this Cherry Streusel Bundt Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Drain cherries, set aside.
- Mix together brown sugar, nuts, and cinnamon; set aside.
- Sift together flour, salt, baking powder, and baking soda; set aside.
- Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
- Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
- Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture.
- Repeat layers a second and third time.
- Bake at 350° for 1 hour and 15 minutes or until cake tests done.
Nutrition Facts : Calories 657.3, Fat 31, SaturatedFat 16.2, Cholesterol 164, Sodium 417.8, Carbohydrate 87.1, Fiber 2.4, Sugar 51.9, Protein 9.9
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