CHERRY POUND CAKE
My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
Provided by RAYNEBOW
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g
SIMPLE TART CHERRY COMPOTE
Tart cherries are hard to find where I live but when we occasionally come across them, we look forward to making this recipe to put over local vanilla bean gelato. Sweet and tart all at the same time. Also delicious on ice cream, pound cake, pancakes, Greek yogurt... The options are endless! It's the taste of summer for our family! Keeps up to 3 days in the fridge.
Provided by trixie_stardust73
Categories Side Dish Sauces and Condiments Recipes
Time 44m
Yield 9
Number Of Ingredients 6
Steps:
- Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
- Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.
Nutrition Facts : Calories 80.1 calories, Carbohydrate 20.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 2.6 mg, Sugar 16.2 g
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.
HONEYCAKES WITH CREAM CHEESE FILLING AND CHERRY COMPOTE
Steps:
- Preheat oven to 300 degrees F.
- Shift together flour and baking soda. Combine sugar, salt, and spices in a mixing bowl.
- In a separate bowl, whisk together oil, eggs, and water and add to sugar mixture. Add honey then gradually stir in the sifted flour and baking soda then mix on high speed for 5 minutes. Spray 12 mini-bundt pans with non-stick spray. Pour batter into molds. Bake for 16 minutes and test with a toothpick for doneness. Remove cakes from mold. Brush with syrup and allow to cool.
- Plating: Put filling into a pastry bag and pipe 3 teaspoons of filling into the center of each cake, spoon cherries and some of the syrup around cake and dust with powdered sugar.
- Combine all ingredients in a saucepan and bring to a boil. Remove from heat and set aside.
- Combine the cream cheese, butter, sugar orange zest and honey. Mix until fluffy.
- Combine cherries, sugar, and cinnamon in a small saucepan with enough water to cover. Heat to a near boil. Remove from heat and stir. Cherries should be coated with the syrupy liquid. Drain and set aside.
GRILLED SPONGE CAKE WITH PEACH AND CHERRY COMPOTE
Steps:
- Preheat oven to 325 degrees F.
- In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy. Add the lemon zest and juice and whisk until well combined. In a separate larger mixing bowl, sift the cake flour and salt together; a fine-mesh sieve works well for this. Gingerly and gradually fold the egg yolk mixture into the sifted flour.
- In another mixing bowl, beat egg whites on high speed with a hand mixer until just frothy. Continue beating while gradually adding the sugar. Beat on high until soft peaks form. Gently fold beaten egg whites into batter, making sure not to deflate the air bubbles in the whites. Pour batter into an ungreased 10-inch tube pan and bake in the center of the oven for 45 minutes. Cool, upside down, in pan.
- Preheat the grill and make sure it is very clean. Cut the cooled cake into 8 slices, and then grill on both sides until nicely toasted on outside but still soft and moist on the inside, about 1 to 1 1/2 minutes per side, depending on how hot your grill is. Serve cake slices with cooled fruit compote and whipped cream, if desired.
- In a medium, heavy-bottomed, non-reactive saucepan, combine frozen fruit, sugar, water, and orange zest and juice in a large saucepan and cook over medium heat until mixture comes to a simmer. Reduce heat to low and cook for another 25 to 30 minutes or until thick. Let cool and then refrigerate until ready to use.
CORNMEAL CAKE WITH BLACK CHERRY COMPOTE
Categories Cake Dairy Fruit Dessert Bake Cherry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 9 x 5x 2 1/2-inch metal loaf pan. Dust with cornmeal; tap out excess. Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, butter, lemon peel and salt. Bring to simmer, stirring until butter melts. Remove from heat. Gradually whisk in 1 cup cornmeal. Transfer to medium bowl. Mix in honey and 3 tablespoons sugar. Cool to just lukewarm, stirring occasionally, about 10 minutes. Discard vanilla bean. Whisk in yolks.
- Using electric mixer, beat egg whites in large bowl until foamy. Sprinkle remaining 2 tablespoons sugar over whites and beat until medium-soft peaks form. Gently fold whites into cornmeal mixture in 2 additions. Pour batter into prepared pan.
- Bake cake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (cake will fall in center). Turn out onto plate. Using sharp serrated knife, cut cake into 3/4-inch-thick slices. Place 1 slice on each plate. Top with Black Cherry Compote.
More about "cherry pound cake with compote recipes"
LEMON POUND CAKE WITH CHERRY COMPOTE RECIPE
From myrecipes.com
5/5 (1)Author LittleoneServings 16Calories 319 per serving
- Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.
- Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.
CHERRY POUND CAKE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (68)Category DessertServings 10Total Time 3 hrs
- For the compote, put the stoned cherries, sugar and orange juice in a saucepan over a medium heat. Allow the sugar to dissolve, then bring to a simmer, stirring often, for 25-30 minutes, until the cherries are soft and the juice quite syrupy. Reserve 220g of the compote and spread this on a plate to cool quickly if you’re making the cake immediately, otherwise cool the whole lot and store in the fridge until needed.
- To make the cake, preheat the oven to 170°C, fan 150°C, gas 31⁄2, butter a 900g loaf tin and line with baking paper. Spoon the 220g cherry compote into a sieve set over a bowl to catch the juice. Keep the rest of the compote to serve with the finished cake. Put the butter and sugar in a large mixing bowl and cream together until light and fluffy. Add the eggs, one at a time, beating well between each addition. If the mixture looks about to curdle, add a tablespoon of the measured flour.
- Mix the flour with the baking powder and a pinch of salt and fold into the cake mixture. Spoon a third of the mixture into the loaf tin, and scatter over a third of the drained compote. Top with a second third of the mixture, and scatter over the second third of the compote. Spoon over the last of the cake mixture and scatter with the remaining compote, poking the cherries in so they’re almost covered with cake mixture. Keep the cherry juice for the icing.
- Bake the cake for 1 hour 20-1 hour 30 minutes, until a skewer poked into the middle comes out without any mixture sticking to it. Leave the cake to stand in the tin for 10 minutes, before removing and cooling completely on a wire rack
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