Iced Cherry Cake Recipes

ICED CHERRY CAKE

Steps:

• Set the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
• Grease a 2lb loaf tin with butter or use a paper liner
• Halve the cherries, then wash in warm water and dry. This will remove the syrup and stop them from sinking too much. Quarter them if you want a better distribution. If you're short of time, don't bother to wash. The cherries may sink but the cake will still taste wonderful.
• Put all the ingredients except the cherries into a large bowl and mix well with a mixer or in a food processor.(Flour, baking powder, salt, butter, sugar, eggs, ground almonds, milk, vanilla extract)
• Add the cherries and fold in with a large spoon until they are evenly distributed through the mixture.
• Put the cake mixture into the prepared tin
• Cook for 60-75 minutes until well risen and golden and a skewer comes out clean. Test after an hour.If the top starts to brown before the centre is cooked, cover with baking parchment or foil
• Take the cake out of the oven and leave in the tin for 15 minutes before turning out onto a wire rack to cool.
• Sieve the icing sugar and add enough hot water to make a smooth icing that will spread but not run
• Spread the icing over the top of the cake
• Cut the cherries in half and arrange on top.

23 EASY CHERRY CAKES TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cherry cake in 30 minutes or less!

CANDIED CHERRY BUNDT CAKE WITH ICED GLAZE

Steps:

• Preheat oven to 350°F
• Grease an 8 inch bundt pan.
• Dust with flour, then shake any excess.
• Cut cherries in half and toss them in flour.
• In a mixer, cream butter and sugar until creamy and light.
• Add eggs, then vanilla.
• Add dry ingredients that have been previously sifted and fold by hand alternating with milk.
• Stir in cherries.
• Pour into tin and smooth surface.
• Bake for 35 min or until toothpick comes out clean of the center.
• Let cool in pan for 10 min before unmolding.
• For the glaze, stir all ingredients over a hot water bath or double boiler until smooth.
• Pour over cake.

CHERRY-TOPPED ICEBOX CAKE

Steps:

• Line 13x9 inch pan with some of the graham crackers, breaking crackers, if necessary.
• Pour cold milk into bowl.
• Add pudding mix.
• With electric mixer at low speed, beat until well blended, 1 to 2 minutes.
• Let stand 5 minutes, then blend in whipped topping.
• Spread half of the pudding mixture over crackers.
• Add another layer of crackers.
• Top with remaining pudding mixture and remaining crackers.
• Spread cherry pie filling over crackers.
• Chill about 3 hours.

SOUR CHERRY AND LEMON ICE-BOX CAKE

Steps:

• Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
• For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
• Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
• For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
• To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
• Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
• Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
• Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.