CHERRY CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the shortening and 2/3 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in cherries and chopped nuts. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with cherry sauce.
- To make cherry sauce: In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup reserved cherry juice and 1 cup water. Stir in almond flavoring and red food coloring. Cook over medium heat, stirring frequently, until mixture thickens.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 50.7 g, Cholesterol 21.8 mg, Fat 12.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 196.1 mg, Sugar 26.9 g
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
CHERRY STREUSEL CAKE
Make and share this Cherry Streusel Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 13x9 cake
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking pan.
- In a bowl, combine all streusel topping mixture; set aside.
- In a bowl, combine the butter with 1-1/3 cups sugar, vanilla and lemon juice; beat in the 2 eggs, then stir in sour cream.
- In another bowl, sift together flour, baking powder, baking soda and salt.
- Add to the butter/sourcream mixture; mix well to combine.
- Combine the pie filling with 1/3 cup sugar, pecans and cinnamon.
- Spread 1/2 of the batter into a prepared baking dish, then spoon the cherry mixture over the batter.
- Spread the remaining batter on top of the cherry mixture.
- Sprinkle with the streusel topping.
- Bake for 45 minutes.
- Serve warm.
Nutrition Facts : Calories 6641.4, Fat 364.6, SaturatedFat 211, Cholesterol 1256.3, Sodium 3903, Carbohydrate 791.1, Fiber 18.7, Sugar 337.9, Protein 67
CHERRY STREUSEL BUNDT CAKE
Make and share this Cherry Streusel Bundt Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Drain cherries, set aside.
- Mix together brown sugar, nuts, and cinnamon; set aside.
- Sift together flour, salt, baking powder, and baking soda; set aside.
- Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
- Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
- Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture.
- Repeat layers a second and third time.
- Bake at 350° for 1 hour and 15 minutes or until cake tests done.
Nutrition Facts : Calories 657.3, Fat 31, SaturatedFat 16.2, Cholesterol 164, Sodium 417.8, Carbohydrate 87.1, Fiber 2.4, Sugar 51.9, Protein 9.9
CHERRY-STREUSEL COFFEE CAKE
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch tube cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
- Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
- Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.
SIMPLE CHERRY CAKE!
A recipe so simple and classic, it melts in your mouth with a explosion of taste. A great cherry recipe.
Provided by crazycupcakegirl
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180 C/160 C fan.Cream the 200g of butter and sugar along with the vanilla essence.
- Crack the eggs in to the bowl and stir in, the slowly add the flour and baking powder, stir until golden.
- Dice the glace cherries and gently fold in the glace cherries. Then grease two baking tins with the extra butter.
- Put the tins in the oven for 50mins until risen. Then take the cake out of the oven and let it cool for 10mins. Spread the jam in onto the cake and sandwich the cake together. And sieve icing sugar on top for a nice finish.
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