Moist Cherrie Cake Recipes

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MOIST CHERRIE CAKE



Moist Cherrie Cake image

This recipe produces a moist fluffy cake with a wonderful taste and texture. You can use other fruit like strawberries, forest fruit, peaches, etc.

Provided by Darksha

Categories     Dessert

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 10

4 eggs
18 tablespoons sugar
18 tablespoons sunflower oil
18 tablespoons milk
24 tablespoons flour
1 tablespoon baking powder
1 pinch salt
1 teaspoon vanilla extract
450 g cherries, seedless
1/2 cup ground nuts

Steps:

  • Preheat oven at medium temperature.
  • Whisk together the flour, baking powder and salt.
  • Whisk together the eggs, sugar and vanilla extract. Gradually add sunflower oil. Add to the flour mixture alternating with the milk (start and finish with flour mixture).
  • Pour the batter into the greased pan. Spread cherries on top of the batter and than scatter the ground nuts on top. Bake at medium heat for 15 minutes, than lower the heat and bake until firm to the touch and golden brown.

Nutrition Facts : Calories 374.1, Fat 23.1, SaturatedFat 3.7, Cholesterol 65.2, Sodium 139.1, Carbohydrate 38.3, Fiber 1.2, Sugar 23.8, Protein 4.9

MOIST CHOCOLATE CHERRY CAKE



Moist Chocolate Cherry Cake image

Make and share this Moist Chocolate Cherry Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups sugar
2 cups flour
3/4 cup oil
2 eggs
1 can cherry pie filling
6 ounces chocolate chips
1 cup nuts, chopped
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
1 pinch salt

Steps:

  • Combine all ingredients, leaving cherry pie filling and chips to the end.
  • Pour into a greased and floured bundt pan.
  • Bake at 350 degrees F for 1 hour until done.
  • Cool.
  • Sprinkle with powdered sugar, or make a glaze to drizzle on the cake.

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

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

CHERRY POUND CAKE



Cherry Pound Cake image

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

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
¼ cup all-purpose flour

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 POUND CAKE



Cherry Pound Cake image

Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. -Evva Foltz Hanes, Clemmons, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 16

1 jar (10 ounces) maraschino cherries, divided
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3/4 cup 2% milk
3-3/4 cups all-purpose flour
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1/4 cup chopped walnuts
Additional sweetened shredded coconut, optional

Steps:

  • Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

Nutrition Facts : Calories 860 calories, Fat 36g fat (18g saturated fat), Cholesterol 165mg cholesterol, Sodium 210mg sodium, Carbohydrate 130g carbohydrate (98g sugars, Fiber 1g fiber), Protein 9g protein.

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Top Asked Questions

What is the best recipe for a cherry cake?
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.
How do you make cherries with plain flour and butter?
Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside. Cream together the softened butter and 175g/6oz caster sugar until really pale and light.
What is the best time to eat a cherry cake?
This Cherry Cake Recipe is very easy, full of cherries and deliciously moist. It’s perfect on its own, with a cup of tea or coffee in the morning for breakfast (Italian’s love a slice of a simple cake in the morning) or snack in the afternoon. In a medium bowl whisk together flour, baking powder and baking soda.
How do you bake with pitted cherries?
Fold half the pitted cherries into the batter, then pour into the prepared cake pan, top with remaining cherries, be sure to press down lightly with a spatula. Sprinkle with 1 tablespoon of granulated sugar before baking. Bake for approximately 40-45 minutes.

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