Italian Cream Cake With Maraschino Cherries Food

MARASCHINO CHERRY NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
• Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
• Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
• Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
• Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
• In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
• To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
• Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

LOVELY CHERRY LAYER CAKE

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely., In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth. , Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable., In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting., Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake , To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe vines on cake. Change to shell tip #21; pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator.

ITALIAN CREME CAKE

Steps:

• Pre-heat oven to 350 degrees F.
• Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
• In a separate bowl, mix the maraschino cherry juice and buttermilk.
• In a separate bowl, mix the flour, salt, and baking soda.
• Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
• Fold in coconut.
• Beat egg whites to stiff peaks and fold into the mixture.
• Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
• Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
• In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

HOMEMADE MARASCHINO CHERRIES

Steps:

• Remove pits from cherries.
• Combine 8 cups water and ascorbic acid.
• Stir until crystals are dissolved.
• Add cherries to the solution.
• Don't allow the fruit to remain more than 20 minutes.
• Rinse fruit; drain well.
• Combine 1 1/2 cup water and sugar.
• Bring to a boil.
• Stir in food coloring and add the cherries.
• Reduce heat; simmer for 5 minutes.
• Cool completely, allowing cherries to soak 24 hours.
• Next day, bring to a boil and then stir in almond extract.
• Pack hot cherries into hot jars leaving 1/2 inch head space.
• Shake jars to get firm pack.
• Bring syrup to a boil and ladle hot syrup into jars.
• Process in water bath for 15 minutes for 1/2 pint jars.

CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Grease and flour pans (9x13 or 2 8" round pans).
• Sift flour and soda.
• cream butter and sugar.
• add egg, melted chocolate nuts and cherries and juice to creamed mixture.
• add dry ingredients and buttermilk alternately.
• Pour into pans
• Bake in a 350 oven for 30 minutes.
• Cool.
• Frost with Ganache.

THE EXTREME CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the flour and baking powder. Set aside.
• 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 vanilla and red food color. Beat in the flour mixture alternately with the cherry juice. Stir in the cherries. Pour batter into prepared pans.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

ITALIAN OLD FASHIONED CHERRIES CAKE OR DOLCE DI CILIEGIE

Steps:

• Wash cherries and eliminate stones.
• Grease your mold (more or less 10 to 10 inches).
• Distribute the almonds and one tablespoon bread crumbs to coat the bottom of the mold.
• Blend egg yolk with the icing sugar until creamy and soft.
• Incorporate bread crumbs, cornstarch (if using frozen cherries and you have a lot of juice), liqueur, vanilla or lemon zest and the liquid of the cherries (if using frozen ones).
• Beat egg whites separately to soft peaks; incorporate gently into the egg yolk mix.
• Distribute this soft mix equally on the coated mold.
• Drop the cherries on it.
• Bake in the preheated oven at 400 degrees Fahrenheit (200°C) for about 30 minutes or until brown and cooked through (heat and timing are basing it on convection oven).
• Top with powdered sugar.
• Serve hot or cold.
• Suggestion for top presentation: place one piece on the dish, add 1 tablespoon cherry liqueur (or maraschino or sherry) on it and heat in the microwave until hot (about 15-20 seconds). Serve with vanilla ice cream.

ITALIAN CREAM CAKE

Steps:

• Cream together shortening, butter, sugar and salt.
• Add egg yolks and buttermilk.
• Mix flour and soda together and add to the creamed mixture.
• Add coconut, vanilla, cherries and pecans.
• Fold in the stiffly beated egg whites.
• Pour into 3 greased and floured 8" cake pans.
• Bake at 350* for 35-45 minute Test with toothpick for doneness. Let cool and then frost with cream cheese frosting all over.
• Cream Cheese Frosting:.
• Cream butter and cream cheese together. Add powdered sugar, nuts and vanilla.

MARASCHINO CHERRY CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan.
• Sift dry ingredients together.
• Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed.
• Add egg whites. Beat 2 more minutes.
• Fold in nuts. Pour into pans.
• Bake 35 to 40 minutes or until golden.

CHERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
• Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
• Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.