Sweet Dark Cherry Bundt Cake Food

CHERRY BUNDT CAKE

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.

CHERRY BUNDT CAKE

Steps:

• Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
• Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.
• Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.
• Helpful Hint: A white icing drizzle is a pretty alternative decoration.

SWEET DARK CHERRY BUNDT CAKE

Steps:

• Whisk together the sugar and cornstarch in a medium saucepan (nonreactive); stir in the quartered cherries, orange juice, lemon zest or juice and almond extract. Bring to a boil; reduce the heat to simmer and stir frequently until the mixture thickens and is reduced to approximately 1 cup. .Cool Preheat the oven to 350 degrees. Spray a 10-inch Bundt pan with nonstick spray and dust with flour or Wondra.
• Whisk together the flours, baking powder, soda and salt in a medium bowl and set aside. In the bowl of an electric mixer, cream the sugar, butter and coconut oil until light and fluffy. Add in half of the yogurt and mix well; add in the extracts and eggs and beat well. Mix in half of the dry ingredients and mix well. Add in the remainder of the yogurt, extracts and eggs; beat well. Stir in the remainder of the dry ingredients and the chopped toasted almonds. Pour half of the batter into the pan and spread with the cherry filling; top with the remainder of the batter. Swirl the batter with a knife or skewer. Bake at 350 degrees 45-50 minutes (longer if the pan in light colored). Watch carefully during the last 10 minutes Cool completely in the pan on a wire rack; invert onto a plate and serve. May dust with powdered sugar if desired.

SWEET CHERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F Grease 11 x 7 inch glass baking dish. Microwave 1/4 cup butter in medium microwave-safe bowl on high 30 seconds or until melted. Stir in brown sugar; microwave 30 to 60 seconds or until sugar is melted and mixture is thick and bubbly. Stir in cinnamon. Pour over bottom of baking dish; top with cherries in single layer.
• Whisk flour, nutmeg, baking soda and salt in medium bowl. Beat butter and almond extract in large bowl at medium speed until smooth. Gradually beat in sugar, increase speed to medium-high; beat 4 minutes or until light and fluffy.
• Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture in 3 parts alternately with sour cream just until smooth, beginning and ending with flour mixture. (Batter will be thick.) Spoon and gently spread batter over cherries.
• Bake 40 to 50 minutes or until cake is golden brown, toothpick inserted in center comes out clean and cake springs back when gently pressed.
• Cool on wire rack 15 minutes. Run thin knife around edge of cake to release from pan. Cover with rimmed platter, invert cake on platter. (If any cherries have stuck to pan, place them back on cake.).
• Beat all whipped cream ingredients in medium bowl at medium-high speed until firm but not stiff peaks form. Serve cake warm with whipped cream.

SWEET CHERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat in oven until butter is melted, 2-3 minutes. Remove pan from oven; tilt carefully to coat bottom and sides with butter. Immediately sprinkle with 3/4 cup sugar. Arrange cherries in a single layer over sugar, cut side down., In a large bowl, cream shortening and remaining 1-1/2 cups sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Batter may appear curdled. Spoon over cherries., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

CHOCOLATE CHERRY BUNDT CAKE

Steps:

• Mix cake mix, eggs oil and vanilla with mixer.
• The batter will be very thick and heavy.
• Add cherry pie filling and mix with mixer.
• Add chocolate chips and stir with wooden spoon.
• Grease bundt pan and fill with batter and level out.
• Bake at 350 degrees for 50 to 55 minutes or until cake test done.
• Cool in pan for 15 minutes and remove from pan.
• When cooled sprinkle with confectionery sugar.

CHERRY BUNDT CAKE

Steps:

• heat the oven to 325.
• In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
• Add the eggs one at a time and mix well after each one.
• gradually add 2 cups of the flour with baking powder.
• Mix well.
• Toss remaining 1/4 cup of flour with cherries and chopped nuts.
• Fold into the batter.
• Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
• Cool in wire rack for 5 minute then remove.
• Cool thoroughly.
• Combine icing sugar and milk, mix well and drizzle over the cake.
• Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.

SHERRY BUNDT CAKE

Steps:

• Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
• optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
• Pour into well greased bundt pan and bake at 350°F for 45 minutes.
• Let cool for 15-20 mins before removing from bundt pan.
• While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
• Turn out pan onto cooling rack and dust lightly with powdered sugar.