Ed Smith Cherry Tart Food
SWIRLED CHERRY CAKE
This is a sweet and delicious cake. The recipe was on the side of a cake mix box several years ago. I can't remember what it was called back then. Edited on July 6, 2004: From my own recent and personal experience, try to avoid using store/off brand canned pie filling. They tend to have more of the glaze rather than cherries. The cake won't have as many cherries in it as it would with Comstock or other name brand Pie Filling.
Provided by AuntWoofieWoof
Categories Dessert
Time 1h
Yield 1 cake, 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Grease and flour bottom and sides of a 9x13x2" cake pan.
- In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.
- Pour batter into prepared cake pan.
- Smooth evenly in pan.
- Drop spoonfuls of the pie filling on top of the cake batter.
- With a knife, swirl the cherry pie filling into the cake batter.
- Be careful not to touch the bottom of the cake pan with the knife.
- This might remove some of flour/shortening coating, causing the cake to stick.
- Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.
- Allow to cool for 10 minutes.
- May be served warm or cooled.
- May be served with ice cream or whipped topping.
Nutrition Facts : Calories 244.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 37.2, Sodium 253.3, Carbohydrate 39.4, Fiber 0.6, Sugar 19, Protein 3
CHERRY TARTS
At our house, we celebrate George Washington's birthday with this cherry dessert.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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