Cherry Glazed Sponge Cake Recipes

CHERRY GLAZED SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.

ORANGE-GLAZED SPONGE CAKE

Steps:

• In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.

CHERRY POUND CAKE

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.

CHERRY-GLAZED SPONGE CAKE

Steps:

• In large bowl of an electric mixer, beat butter and sugar until fluffy; add eggs, one at a time, beating well after each addition Stir in almond extract and flour until well blended.
• Spread batter in a well-greased 10x15-inch baking pan.
• With a knife, lightly mark off batter into 15 equal pieces; then spoon equal portions of pie filling into center of each piece.
• Bake in a 350° oven for 35-40 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
• Let cool in pan.
• Dust with powdered sugar before serving.

CANDIED CHERRY BUNDT CAKE WITH ICED GLAZE

Steps:

• Preheat oven to 350°F
• Grease an 8 inch bundt pan.
• Dust with flour, then shake any excess.
• Cut cherries in half and toss them in flour.
• In a mixer, cream butter and sugar until creamy and light.
• Add eggs, then vanilla.
• Add dry ingredients that have been previously sifted and fold by hand alternating with milk.
• Stir in cherries.
• Pour into tin and smooth surface.
• Bake for 35 min or until toothpick comes out clean of the center.
• Let cool in pan for 10 min before unmolding.
• For the glaze, stir all ingredients over a hot water bath or double boiler until smooth.
• Pour over cake.

CHERRY GLAZED SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.