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.
CHOCOLATE CHERRY CAKE III
A must for chocoholics, very moist and fudgy, yet oh so simple to bake.
Provided by Jan
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
- Bake for 25 to 30 minutes, or until it tests done. Cool.
- In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.5 g, Cholesterol 29.5 mg, Fat 11.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 276.3 mg, Sugar 27.4 g
WARM ALMOND-CHERRY CAKE
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
- Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.
CHOCOLATE-CHERRY ICEBOX CAKE
Steps:
- For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
- Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
- For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
- To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.
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
CHOCO-CHERRY-ALMOND NAKED CAKE WITH WARM CHERRY SAUCE
There are times when I create a new recipe and my step-son looks at me after tasting it and just turns and walks away. He told me after having a piece of this cake that he wanted to make sure that I wasn't giving any of this cake away and that he wanted another piece later! To me, that was the best compliment I could have received!!
Provided by Angela McClure @angemcc
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter and flour 2-9" round cake pans.
- Beat sugar, eggs, oil and vanilla in large mixing bowl. Add cocoa and salt. Stir. Mix in flour and beat for 2 or 3 minutes with hand mixer until smooth and thick. Stir in Hershey's Kisses to completed cake mix. Pour prepared mix into round pans, equally. Bake cake for 20-25 minutes or until toothpick, when inserted into cake comes out clean. Remove pans from oven and cool cake.
- Prepare filling. Measure cherry pie filling into medium measuring bowl. Beat cherries until chunky. Add rest of cake filling ingredients in beaten cherries. Stir well with spoon or rubber spatula.
- Once cake has cooled, carefully remove cake from one pan and place on cake plate. Smooth half of prepared filling evenly on to cake. Remove second plain cake from pan and place on top of filling-topped cake.
- Place bowl of remaining filling mixture into microwave and heat for 40 seconds or until very warm. When plating cake, pour warmed sauce over pieces of cake.
- Top with slivered or sliced almonds (optional). If nuts are not preferred, use milk-chocolate Hershey's Kisses instead of ones containing almonds.
CHOCOLATE CHERRY CAKE IV
This was the cake we had for my birthday. Mostly chocolate with a subtle cherry flavor.
Provided by GODGIFU
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt, melted chocolate and cherries with juice. Stir together the flour and baking soda and beat into the creamed mixture alternately with the sour milk. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 35.4 g, Cholesterol 26.8 mg, Fat 5.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 164 mg, Sugar 18.1 g
CHERRY-ALMOND POUND CAKE
This recipe uses dried cherries, which adds lots of chewy flavor, while almond paste guarantees a moist cake. You can use amaretto in place of the orange juice in both the batter and glaze.-Myrna Tycholaz, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely.
Nutrition Facts :
CHOCOLATE-CHERRY CAKE
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.
Provided by Eric Kim
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
CHERRY-ALMOND COFFEE CAKE
Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. -Sue Torn, Germantown, WI
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 468 calories, Fat 24g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 298mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE
Categories Cake Chocolate Dessert Kid-Friendly Cherry Almond Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 8
Steps:
- Make chocolate sauce:
- Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
- Make ice cream cake:
- Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
- Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
- Cut cake crosswise into slices. Serve immediately with warm sauce.
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