Cherry Chiffon Cake Recipes

OLD FASHIONED CHERRY NUT CAKE

Steps:

• Preheat oven to 350°F.
• In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
• In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
• Cream together the sugar and margarine.
• Beat in vanilla and almond extracts and eggs, one at a time.
• Beat in sour cream and buttermilk.
• Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
• Fold in the nuts and cherries.
• Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
• Pour in the batter.
• Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
• Cool 10 minutes in pans before removing to wire rack.

CHERRY CHIFFON DESSERT

Steps:

• combine ingredients in large bowl, folding together until blended.
• spoon into serving bowl.
• chill.

ALCATRAZ CHERRY CHIFFON CAKE (UNFROSTED)

Steps:

• STEP 1:
• Mix together 1/4 cup cake flour, sifted, 1-1/2 cups sugar, 3 teaspoons baking powder. and 1 teaspoon salt. MAKE A WELL.
• ADD IN ORDER GIVEN: 1/2 cup salad oil, 5 egg yolks, unbeaten (medium), 1/4 cup marachino cherry juice, 1/2 cup cold water, 1 teaspoon vanilla. BEAT UNTIL SMOOTH.
• STEP 2: Measure into large mixing bowl: 1 cup egg whites, 1/2 tsp cream of tartar; beat until whites form very stiff peaks (DO NOT UNDERBEAT).
• STEP 3: Pour egg yolk mixture gradually over beaten egg whites, gently folding just until blended. DO NOT STIR.
• Mix together 1/2 cup marachino cherries and 1/2 cup nuts, both finely chopped.
• Sprinkle over top of batter, gently folding in a few strokes.
• Pour into ungreased tube pan.
• Bake at 325 degrees Fahrenheit for 65 to 70 minutes.

CHERRY CHIFFON CAKE

Steps:

• 1. Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• 2. Sift flour, sugar, baking powder and salt into a bowl. Make a well in center. Into well, put oil, egg yolks, cherry syrup, water, vanilla and almond extract. Set aside. Do not beat yet.
• 3. Beat egg whites and cream of tartar until very stiff. Set aside.
• 4. Using same beaters, beat egg yolk-flour mixture until smooth. Fold 1/4 at a time gently into egg whites.
• 5. Add cherries. Fold in. Pour into ungreased 10 inch angel food tube pan. Bake at 325 degrees for 50 to 55 minutes. Invert pan until cake is cooled. If iced, use cherry icing and is just as good without icing .
• 6. FROSTING:
• 7. Beat all ingredients together in a bowl until smooth.

CHERRY CHIFFON DESSERTS

Steps:

• In large bowl, combine all ingredients and mix well.
• Spoon into individual serving dishes or large serving bowl.
• Chill 30 minutes.
• Garnish as desired.
• Store leftovers covered in refrigerator.