MINI LOAF CHERRY CAKES
Cherry Cake made in mini loaf pans and drizzled with a sweet vanilla glaze.
Provided by Dana
Categories Dessert
Time 32m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°
- In a large bowl, mix together the 1 cup + 2 TBSP of all-purpose flour and the baking powder.
- In a separate bowl, beat together the softened butter and the softened cream cheese.
- Add in the eggs one at a time and beat.
- Mix in the granulated sugar, vanilla, and lemon extract.
- Slowly beat in the flour mixture into the wet mixture and then slowly stir in the chopped cherries.
- Pour the batter evenly into 4 greased and floured mini loaf pans.
- Place in the oven and bake for 25-30 minutes. Check the center of the loaves with a toothpick to check if they are done.
- Allow the mini loaves to cool completely before glazing.
- In a small bowl, mix together the confectioner's sugar, vanilla, and milk until it is creamy.
- Drizzle over the cooled cakes and serve.
- Prepare the mini loaves as directed above.
- Set the Vortex Plus to BAKE, 300° and set the timer to 20 minutes.
- Check the center of the loaves with a toothpick, if needed bake for an additional 3-5 minutes.
- Allow the loaves to cool completely before glazing.
Nutrition Facts : Calories 732 calories, Carbohydrate 100 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1 Mini Loaf, Sodium 411 grams sodium, Sugar 93 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHERRY BUNDT CAKE
An easy cherry bundt cake that is packed FULL of maraschino cherries. Almond extract enhances the cherry flavor in the cake and in the glaze.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9" bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker's Joy.
- Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
- In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the chopped, drained cherries gently into the batter.
- Pour the batter into the greased cake pan.
- Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you've reached the consistency you'd like.
- Once the cake is cool, spread the glaze on top of the cake.
- Decorate the top of the cake with stemmed maraschino cherries if desired.
- Slice and serve.
- Store the cake covered at room temperature.
Nutrition Facts : Calories 513.21 kcal, Carbohydrate 108.86 g, Protein 6.36 g, Fat 6.34 g, SaturatedFat 2.39 g, Cholesterol 43.92 mg, Sodium 232.93 mg, Fiber 3.39 g, Sugar 73.93 g, ServingSize 1 serving
CHERRY POUND CAKE (MINI LOAVES OR BUNDT CAKE)
This recipe makes 6 mini loaves or one Bundt cake. I found this recipe at Tops market courtesy of National Cherry Growers. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Dessert
Time 1h10m
Yield 6 mini loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain maraschino cherries and cut into quarters. Set aside.
- Combine butter, sugar, eggs and vanilla in a large bowl. Beat with electric mixer on low speed, and then beat on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to butter mixture, mixing lightly after each addition.
- Fold in maraschino cherries. Pour batter into 6 mini loaf pans, or into a Bundt pan.
- Bake in a preheated 350 oven 45-55 minutes or until toothpick inserted near center comes out clean. Let cool completely. Dust with powdered sugar, if desired.
Nutrition Facts : Calories 1073.4, Fat 36.9, SaturatedFat 22, Cholesterol 225.3, Sodium 434.4, Carbohydrate 176.6, Fiber 4.7, Sugar 137.3, Protein 13.2
CHERRY POUND CAKE
My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
Provided by RAYNEBOW
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
- Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g
CHERRY MINI POUND CAKES
Make and share this Cherry Mini Pound Cakes recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h10m
Yield 6 Mini Pound Cake
Number Of Ingredients 10
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
Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. -Evva Foltz Hanes, Clemmons, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 860 calories, Fat 36g fat (18g saturated fat), Cholesterol 165mg cholesterol, Sodium 210mg sodium, Carbohydrate 130g carbohydrate (98g sugars, Fiber 1g fiber), Protein 9g protein.
CHERRY POUND CAKE
This is one of my annual Christmas recipes...it keeps very well if wrapped properly and absolutely delicious to set out with your other holiday goodies.
Provided by Lorrie in Montreal
Categories Dessert
Time 1h5m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1039.6, Fat 46.1, SaturatedFat 27.6, Cholesterol 268.9, Sodium 601, Carbohydrate 144.2, Fiber 1.7, Sugar 91.9, Protein 14.9
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