Cherry Wine Sauce For Angel Food Cake Recipes

ANGEL FOOD CAKE WITH WARM CHERRY SAUCE

Steps:

• Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
• Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.

CHERRY ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

CHOCOLATE-CHERRY ANGEL CAKE

Steps:

• Heat oven to 350°F. Make cake mix as directed on package for angel food (tube) pan -- except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package.
• Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely.
• Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.

ANGEL FOOD CAKE WITH WARM CHERRY SAUCE

Steps:

• Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat.
• Cook until butter is melted and sauce has thickened, about 5 minutes.
• Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.

CHERRY WINE SAUCE FOR ANGEL FOOD CAKE

Steps:

• Combine the cherries, wine and sugar, and cook over medium heat just until cherries are plump and soft. Puree with 3/4 cup of the yogurt until smooth. Refrigerate until serving time.
• Return to room temperature, and serve angel cake slices topped with the cherry sauce and remaining yogurt.

CHOCOLATE CHERRY ANGEL CAKE

Steps:

• In a large bowl, prepare cake mix according to package directions. Fold cherries and chocolate into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a small saucepan, combine the butter, chocolate and corn syrup. Cook and stir over low heat until chocolate is melted. Stir in confectioners' sugar and cherry juice until glaze reaches desired consistency. Drizzle over cooled cake. Garnish with cherries and mint if desired.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

CHERRY GINGER SAUCE FOR ANGEL CAKE

Steps:

• Place the yogurt in a strainer that has been lined with cheesecloth and place over bowl. Allow to drain for three hours. Discard the whey.
• Meanwhile, combine the cherries, ginger, sugar and wine and simmer about 5 minutes. Remove from heat and set aside until yogurt is ready.
• To make sauce, combine 1 cup of drained yogurt with wine-cherry mixture and place in blender or food processor and puree. Serve over slices of angel cake.

CHERRY RED WINE SAUCE

Steps:

• Combine ingredients in saucepan and bring to a boil.
• Reduce heat and allow mixture to simmer until mixture reduces to 2 cups. (About 30 minutes).
• Chill.