Dried Cherry Almond Fruitcake Recipes

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DRIED CHERRY-ALMOND FRUITCAKE



Dried Cherry-Almond Fruitcake image

Categories     Cake     Berry     Fruit     Nut     Dessert     Bake     Apricot     Cherry     Almond     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 20 servings

Number Of Ingredients 18

Cake
1 1/2 pounds pitted dried Bing cherries
1 1/2 pounds dried apricots, chopped
1 pound slivered almonds, toasted
1 cup golden raisins (about 5 ounces)
2 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
1/2 cup sugar
6 large eggs, room temperature
3 tablespoons amber rum
3 tablespoons pure maple syrup
1 tablespoon vanilla extract
Syrup
2/3 cup amber rum
1/3 cup pure maple syrup

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter and flour 10-inch-diameter nonstick angel food cake pan. Line bottom with parchment paper. Toss first 4 ingredients with 1/2 cup flour in large bowl to coat.
  • Whisk remaining 1 1/2 cups flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in another large bowl until fluffy. Beat in eggs 1 at a time, blending well after each addition. Beat in rum, maple syrup, and vanilla. Add flour mixture and beat until just combined. Stir in dried fruit mixture. Spoon batter into prepared pan, flattening to eliminate air pockets. Bake until tester inserted near center of cake comes out clean and cake is deep golden brown, about 1 hour 30 minutes. Cool in pan 15 minutes.
  • For syrup:
  • Whisk rum and maple syrup in bowl. Spoon half over warm cake in pan. Let stand until absorbed. Cut around cake to loosen; invert onto platter. Peel off paper. Spoon remaining syrup over cake. Let stand about 4 hours. (Can be made ahead. Cover and store at room temperature 1 day or chill up to 1 week.)

DRIED CHERRY CAKE



Dried Cherry Cake image

Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.

Provided by Judy Taubert

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 13

½ cup chopped dried cherries
½ cup hot water
½ teaspoon almond extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
1 (8 ounce) container vanilla yogurt
½ cup vegetable oil
1 egg
1 egg white
¼ cup chopped pecans
1 tablespoon white sugar

Steps:

  • Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
  • In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
  • Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 37.2 g, Cholesterol 16.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 154.1 mg, Sugar 23.3 g

DRIED CHERRY-ALMOND BREAD



Dried Cherry-Almond Bread image

Enjoy this sweet bread loaf made using dried cherries and almonds.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 24

Number Of Ingredients 13

1 1/2 cups boiling water
2 bags (5 oz each) dried cherries
1 cup packed brown sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon almond extract
1 3/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups slivered almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk

Steps:

  • In medium bowl, pour boiling water over cherries; let stand 20 minutes. Drain. Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
  • In large bowl, beat brown sugar and softened butter with electric mixer on medium speed until well blended. Beat in eggs and 1/2 teaspoon almond extract until mixture is smooth. Stir in flour, baking powder and salt just until dry ingredients are moistened. Stir in almonds and cherries; mixture will be thick. Spoon into pan.
  • Bake 60 to 70 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 10 minutes on cooling rack. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 1 hour.
  • In small bowl, mix glaze ingredients until smooth. Drizzle over cooled bread. Wrap tightly; store at room temperature. Cut loaf into 12 slices; cut each slice in half.

Nutrition Facts : Calories 240, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 21 g, TransFat 0 g

CHERRY-ALMOND FRUITCAKE



Cherry-Almond Fruitcake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 slices

Number Of Ingredients 9

1/2 cup raisins
2 tablespoons sweet sherry
1/3 cup butter
1/2 cup sugar
3 eggs, separated
1/2 teaspoon almond extract
1/2 cup glaceed cherries, quartered
1 1/4 cups ground almonds*
Extra sweet sherry, if desired

Steps:

  • Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
  • Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.
  • In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.
  • Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
  • Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.

CHERRY-ALMOND SNACK CAKE



Cherry-Almond Snack Cake image

Dried cherries and almond flavoring give this tender golden cake from our Test Kitchen a sweet-tart flavor, and crushed almonds lend a nice crunch to each tasty square. It's great for snacking or afternoon tea.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 12

2/3 cup reduced-fat stick margarine, softened
Sugar substitute equivalent to 3/4 cup sugar
1/4 cup honey
1 large egg
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free milk
2/3 cup ground almonds
1/2 cup dried cherries, finely chopped

Steps:

  • In a large bowl, beat the margarine, sugar substitute and honey. Beat in the egg and almond extract (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in almonds and cherries., Spread into a 13x9-in. baking pan coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 248mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 4g protein.

CHERRY-ALMOND POUND CAKE



Cherry-Almond Pound Cake image

This recipe uses dried cherries, which adds lots of chewy flavor, while almond paste guarantees a moist cake. You can use amaretto in place of the orange juice in both the batter and glaze.-Myrna Tycholaz, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 15 servings.

Number Of Ingredients 15

1 cup dried cherries
1/4 cup orange juice
1-1/4 cups butter, softened
1/2 cup (4 ounces) almond paste
2-1/2 cups sugar
6 large eggs
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons orange juice

Steps:

  • In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely.

Nutrition Facts :

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