Cherry Tea Cakes Recipe 455

RUSSIAN CHERRY TEACAKES

Steps:

• Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.
• Preheat the oven to 400 degrees F.
• Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.
• While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.

CHERRY TEA CAKES

Steps:

• Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
• In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

CHERRY TEA CAKES RECIPE - (4.5/5)

Steps:

• 1 Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries. 2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. 3 Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes. 4 In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

CHERRY-CHEESE TEA RING

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and extract; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, beat cream cheese, sugar and extract until smooth. Punch dough down and turn onto a lightly floured surface. Roll into a 14x7-in. rectangle. Spread cream cheese mixture evenly to within 1/2 in. of edges. Sprinkle with cherries and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Preheat oven to 375°. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show., Bake 20-25 minutes or until lightly browned. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm tea ring.

TINY CHERRY AND ALMOND TEA CAKES

Steps:

• Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
• Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
• Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
• Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.

FRESH CHERRY CAKE

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.

IRISH CHERRY TEA CAKE

Steps:

• Preheat the oven to 350° F. Prepare an 8-inch round baking pan with a removable bottom, by lining thebottom with a circle of parchment paper. Use butter to keep the paper in place. Grease the sides of the pan and the top of the parchment paper.
• Sift half of the cake flour with the salt and into a mixing bowl. Add the cherry halves (except those reserved to decorate the top of the cake.) Toss the cherries to coat them in flour.
• Siftthe remaining flour into another bowl with the baking powder.
• Add the butter and sugar to the bowl of an electric mixer. Beat until soft and fluffy.
• Add one egg with about two tablespoons of the sifted flour and baking powder to the creamed butter mixture, Combine well together. Repeat with the other two eggs.
• Add the remainder of the flour and baking powder, milk, and vanilla essence. Mix on low speed.
• Add the flour coated cherries and the remainder of the flour to the mixture. Gently blend with a large spoon.
• Transfer the batter into the prepared baking tin. Level the top and use the back of a spoon to place a small hollow in the center of the cake to prevent it from rising too high during baking.
• Decorate the top of the cake with the un-floured cherry halves. Sprinkle with demerara sugar. Bake for about 90 minutes until a knife or toothpick comes out clean. If the cake starts to brown too quickly, make an aluminum foil tent to cover the cake.
• Remove from the oven and allow to cool in the pan for about 20 minutes. Turn the cake out onto a baking rack and cool completely. Remove the parchment paper from the base before serving. Cut into triangular slices to serve.

TINY CHERRY AND ALMOND TEA CAKES

Steps:

• Preheat oven to 400°F. Brush mini muffin tins with butter; dust with flour, tapping out excess. In a small saucepan, melt the butter over medium heat. Cook, swirling pan occasionally, until butter is lightly browned and fragrant. Skim foam from top, and remove from heat.
• In a food processor, finely grind almonds (you should have 1 cup), and transfer to a bowl; whisk in flour, sugar, and salt to combine. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in browned butter, leaving any burned sediment behind, and whisk to combine. Let batter rest 20 minutes.
• Fill each prepared cup with 1 tablespoon batter. Push a cherry into batter of each cup, keeping stem end up. With a small spoon, smooth batter over cherries to cover.
• Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, 12 to 15 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around edges to loosen; turn out cakes onto racks to cool completely. Cakes can be stored overnight at room temperature in airtight containers.

CHERRY-VANILLA TEA CAKE WITH VANILLA SUGAR

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-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

LITTLE CHERRY TEA CAKES

Steps:

• Preheat oven to 400 degrees.
• Cream together butter, sugar, eggs, vanilla.
• Add cherries.
• Add nuts.
• Add flour.
• Drop by small teaspoons onto lightly greased cookie sheet.
• Bake 9 minutes.