Cream Cake With Bing Cherry Sauce Recipes

CHERRY SAUCE

Cherry Sauce image

This delicious cherry sauce is the perfect accompaniment for your cheesecake, pound cake, waffles, rice pudding, ice cream and more!

Provided by Kimberly Killebrew

Time 15m

Number Of Ingredients 6

Ingredients

1 1/2 cups canned cherries plus 1/2 cup of the light syrup from the can (or fresh or frozen cherries plus 1/2 cup water)
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon butter (vegans: use an oil-based spread)
1 tablespoon cornstarch dissolved in 1/4 cup water
1/2 teaspoon quality pure almond extract

Steps:

Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
Cover and store in the fridge where it will keep for up to a week.
Serve warm or at room temperature.

Nutrition Facts : ServingSize 0.25 cup, Calories 71 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 16 mg, Fiber 1 g, Sugar 4 g

BING CHERRY AND RASPBERRY SAUCE

Bing Cherry and Raspberry Sauce image

Categories Sauce Fruit Dessert Quick & Easy Low Sodium Raspberry Cherry Brandy Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 5

Ingredients

2 cups coarsely chopped pitted Bing cherries
2 cups fresh raspberries or frozen unsweetened, thawed
1/4 cup sugar
2 cinnamon sticks, broken in half
4 teaspoons brandy

Steps:

Combine cherries, 1 cup raspberries, sugar and cinnamon in saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat.
Stir brandy and 1 cup raspberries into sauce. Discard cinnamon sticks. Serve warm or at room temperature.

CHERRY CREAM CHEESE CAKE

Cherry Cream Cheese Cake image

This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.

Provided by Carol

Categories Desserts Cakes Pound Cake Recipes

Yield 14

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup butter, softened
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt
1 cup candied cherries, halved
¼ cup all-purpose flour
½ cup chopped pecans

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 47.3 g, Cholesterol 105.6 mg, Fat 23.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 241.7 mg, Sugar 27.8 g

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