CHERRY POUND CAKE
Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. -Evva Foltz Hanes, Clemmons, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.
Nutrition Facts : Calories 860 calories, Fat 36g fat (18g saturated fat), Cholesterol 165mg cholesterol, Sodium 210mg sodium, Carbohydrate 130g carbohydrate (98g sugars, Fiber 1g fiber), Protein 9g protein.
FRESH CHERRY CAKE
A white cake made with fresh cherries and cherry juice. My wife's favorite!
Provided by sonomo
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
- Whisk flour, baking powder, and salt together in a bowl.
- Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
- Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 22 mg, Fat 8.7 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 244.6 mg, Sugar 36.7 g
CHERRY DUMP CAKE
Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).
Provided by hhuffman4
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
- Bake in the preheated oven until golden brown on top, 35 to 40 minutes.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 56.5 g, Cholesterol 10.2 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 284.1 mg, Sugar 19.8 g
CHERRY VANILLA CAKE
I decided to post this recipe since it is scribbled on a yellowed paper napkin. Easy I have no clue how long I have had the napkin or where I got the recipe
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 pan.
- Mix cherry pie filling and cake mix together by hand.
- Add rest of ingredients and stir by hand until well mixed.
- Pour into prepared pan.
- Bake for 40-50 minutes or until top is golden brown.
- I usually do not frost this cake, I dust it with confectioners sugar.
Nutrition Facts : Calories 4881.6, Fat 260.4, SaturatedFat 34.2, Cholesterol 423, Sodium 3974.8, Carbohydrate 587.4, Fiber 19.1, Sugar 286.7, Protein 58.3
CHERRY VANILLA BIRTHDAY CAKE
Categories Cake Fruit Dessert Bake Valentine's Day Mother's Day
Number Of Ingredients 29
Steps:
- For the Cake Layers: Preheat the oven to 350°F (180°C) and center the oven rack. Grease, line with parchment and flour three round 8-inch pans. (I use Parchment Paper Circles for ease.) Put two of the pans on a baking sheet (you will bake two layers then the third layer afterwards). Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs, cherry juice/syrup, almond extract and cherry flavor oil (if using) in a medium bowl or large glass measuring cup. In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes. With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes. Fold in finely chopped cherries. Divide batter evenly among 3 cake pans, smoothing the surface with a small offset spatula or rubber spatula. Use a digital kitchen scale for accuracy (mine were 560 grams per pan + one 60 gram cupcake tester), if possible. Bake until a skewer comes out with a few crumbs only, about 30 minutes. Cakes should be well-risen and springy to the touch. Transfer the cakes to cooling racks and cool for 5 minutes, then loosen the edges by running a knife around the sides. Gently turn out the cakes, peel of parchment paper bottom, then cool right side up. Bake the third cake and repeat. For the Whipped Vanilla-Cherry Filling: In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients, except the cherries, and mix on low speed for 1 minute, then on medium speed for 6 minutes. Filling will be very light, creamy, and fluffy. Fold in cherries. Best used right away (
CHERRY-VANILLA TEA CAKE WITH VANILLA SUGAR
Categories Cake Dessert Bake Cherry Vanilla Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Lightly butter and flour 10-inch springform pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in vanilla extract. Transfer 2 tablespoons dry ingredients to small bowl. On low speed, beat half of remaining dry ingredients into butter mixture, then mix in sour cream and lemon peel. Beat in remaining half of dry ingredients. Mix cherries into reserved 2 tablespoons dry ingredients; fold cherries into batter.
- Spoon batter into prepared pan; smooth top with spoon. Bake until tester inserted into center of cake comes out clean, about 30 minutes. Transfer cake to rack and cool 10 minutes.
- Meanwhile, using small sharp knife, scrape seeds from vanilla bean into small bowl. Mix in 1 tablespoon sugar, rubbing with fingertips to distribute seeds. Add powdered sugar and rub again.
- Sift vanilla sugar over hot cake and cool. Cut around pan sides to loosen cake; remove pan sides. (Can be made 1 day ahead. Cover; let stand at room temperature.)
CHERRY AND VANILLA CAKE
This is such a cute cake and fool proof for beginner bakers. Frosting recipe of your choice or *dare I say it* a premade can of frosting
Provided by Nana Lee
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to box directions.
- Drain the cherries reserving juice; chop cherries in half and reserve.
- Prepare cake mix according to box directions, adding water and cherry juice to equal the amount of liquid needed for cake mix. (In my case, the amount of water called for on the box was 1 1/4 cup I substituted 3/4 cup cherry juice and 1/2 cup water instead)
- Fold the cherries and pecans into the cake mix; folding by hand.
- Pour mix into 2 round cake pans and bake in preheated oven.
- When cake has completely cooled, frost; serve and keep unused portions in refrigerator.
Nutrition Facts : Calories 328.8, Fat 11.7, SaturatedFat 1.9, Cholesterol 35.2, Sodium 302.3, Carbohydrate 53.8, Fiber 1.9, Sugar 42.1, Protein 3.1
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