Cherry Pound Cake Dessert Food

CHERRY POUND CAKE

Steps:

• Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

CHERRY-POUND CAKE DESSERT

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water, then pie filling. Refrigerate 1-1/4 hours or until slightly thickened.
• Cover bottom of 13x9-inch dish with cake slices; cover with gelatin mixture.
• Refrigerate 2 hours or until firm. Spread with COOL WHIP before serving.

CHERRY MINI POUND CAKES

Steps:

• With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
• Combine flour, baking powder and salt.
• Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
• Fold in cherries.
• Turn batter into greased and floured mini loaf pans.
• Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
• Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
• Dust with powdered sugar just before serving.

CHERRY POUND CAKE

Steps:

• Mix the flour, baking powder and baking soda together.
• Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
• Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.

CHERRY PRESERVES POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold cherry preserves into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

CHERRY POUND CAKE

Steps:

• 1. Pre heat your oven to 350 degrees. Next spray a bundt pan and set aside.
• 2. Make your streusel topping by combinding the flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter making sure that everything is coated, mixture will be lumpy. Set aside.
• 3. In a seperate, large bowl blend together the oil, eggs, sugar, honey,molasses, baking soda, salt, ginger, cinnamon,cloves,and vanilla. Add 1/3 of the flour mixture to the wet ingredients, mix until all the flour is incorporated. Next add half the buttermilk, more flour, the rest of the buttermilk, and finish whith the remainding flour. Stir in all the cheries by hand, gently.
• 4. Pour the mixture into the bundt pan and sprinkle the streusel on top. Bake at 350 anywhere between 30-40 minutes depending on your oven. Turn the cake onto a wire rack to finish cooling, dust with powdered sugar.

CHERRY POUND CAKE

Steps:

• Beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy.
• Combine flour, baking powder and salt.
• Add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition.
• Fold in cherries.
• Turn batter into greased and floured bundt or tube pan.
• Bake at 350° for 55 minutes.
• Cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean.
• Let cool in pan for 5 minutes; invert cake onto rack and let cool completely.
• Sprinkle with icing sugar to finish.

CHERRY POUND CAKE

Steps:

• 1. Cream shortening, margarine and sugar. Add eggs, 1 at a time;mix well. Add cherries and flavorings. Add milk and flour alternately. Add cherry juice. Pour into greased and floured tube pan. Place in cold oven and bake at 300 degrees for 1 1/2 to 1 3/4 hrs. (I check at 1 1/2 hrs) Cool in pan for 15 minutes. Remove from pan and cool completely before icing. * Make sure you use a large tube pan as this makes a larger cake.
• 2. Icing: Cream together cream cheese, sugar and margarine. Add cherries and flavoring; mix well. Spread on cake.