Mini Loaf Cherry Cakes Food

MINI CHERRY-PECAN STREUSEL LOAVES

Steps:

• Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
• Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
• Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
• Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.

MARASCHINO CHERRY MINI LOAVES

Steps:

• Drain cherries, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and reserved juice; stir into dry ingredients just until moistened. Fold in the walnuts, chocolate chips, dates and cherries., Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. Wrap and store for 24 hours before serving.

MINI CHOCOLATE LOAF CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
• Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
• Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.

CHERRY POUND CAKE

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.

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 LOAF CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extract (if using).
• Toss the cherries with 2 tbsp of the flour in a bowl. Tip the rest of the flour, the ground almonds, baking powder and a pinch of salt into the bowl with the sugar and eggs, and mix until just combined. Fold in the cherries and any remaining flour in the bowl. Spoon into the prepared tin and smooth over the top.
• Bake for 50-55 mins, or until a skewer inserted in the middle comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Serve as it is, or mix the icing sugar with the extract and enough milk to make a thick but pourable consistency. Drizzle over the loaf cake, and scatter over the flaked almonds to serve.

MINI CHOCOLATE-CHERRY BUNDT CAKES

Steps:

• For the cakes: Preheat the oven to 350 degrees F.
• Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
• In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
• Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
• Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
• Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
• For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
• Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.

CHEERY CHERRY LOAF

Steps:

• Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. , In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in the red and green cherries, pecans and orange zest. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.