MARVELOUS MARASCHINO MINI POUND CAKES
On an advertising page in a magazine; these sound delicious in themselves and would make a nice gift. Haven't tried the recipe yet, so this is purely based on what's printed.
Provided by JamesDeansGirl
Categories Dessert
Time 1h10m
Yield 6 mini loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F. Grease and flour six 6x3" loaf pans.
- In a large bowl, using an electric mixer, cream together the butter, sugar, eggs, and vanilla on low speed until blended, then on high speed for 5 minutes until light and fluffy.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternately with the condensed milk, blending lightly after each addition. Fold in the cherries.
- Divide batter evenly among the prepared pans; bake for 45 minutes or until a toothpick tests done.
- Cool in pans for 5 minutes; remove from pans and cool completely on wire racks. Dust with powdered sugar.
Nutrition Facts : Calories 1197.3, Fat 48.9, SaturatedFat 29.3, Cholesterol 300.4, Sodium 573.5, Carbohydrate 175.9, Fiber 1.7, Sugar 128.2, Protein 17.3
ROSEMARY POUND CAKE
Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Yield Makes two 4 1/2-by-8 1/2-inch loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 4 1/2-by-8 1/2-inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, and 1 teaspoon salt.
- Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with milk.
- Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to a wire rack. Let cool for 15 minutes more. Slice, and serve warm with more honey.
MARASCHINO PARTY CAKE
Here's the recipe for Carol Anne's favorite birthday cake-minus that secret "optional" ingredient, of course.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and cherry juice. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Stir in cherries and nuts., Place the batter in two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the sugar, egg whites, water, corn syrup and cream of tartar in a heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between the layers and over the top and sides of cake. Garnish with cherries if desired.
Nutrition Facts : Calories 431 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 342mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
AUNT ROSé'S POUND CAKE
Categories Cake Dairy Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
- Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
- Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
GRANDMA ELSIE'S MARASCHINO BUNDT® CAKE
A pretty Bundt® cake filled with maraschino cherries and walnuts. Makes a lovely addition to a Christmas brunch. Serve plain or drizzle with a little glaze made of powdered sugar and cherry juice and top with halved maraschino cherries.
Provided by Sharon Dyson-Demers
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h20m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Cut each maraschino cherry into 8 pieces; set aside.
- Sift cake flour, baking powder, and salt into a bowl.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy.
- Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 42.1 g, Cholesterol 0.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 290.7 mg, Sugar 19.7 g
MARASCHINO PARTY CAKE
This is a recipe from Reminisce Magazine that caught my eye. I didn't see this particular cake here, so I'm posting it. Can't wait to try it! Note: On the recipe it recommends using a stand mixer after the frosting reaches 160F.
Provided by Recipe Junkie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In large mixing bowl, cream shortening and sugar.
- Add egg whites and cherry juice.
- Mix well.
- Combine the flour, baking powder and salt.
- Add to the creamed mixture alternately with the milk.
- Stir in cherries and nuts.
- Place the batter in two greased and floured 9" round baking pans.
- Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, combine the sugar, egg whites, water, corn syrup and cream of tartar in heavy saucepan over low heat or double boiler over simmering water.
- With a portable mixer, beat on low speed for 1 minute.
- Continue beating on low over low heat until frosting reaches 160 F, about 8-10 minutes.
- Pour into mixing bowl.
- Add vanilla.
- Beat on high until stiff peaks form, about 7 minutes.
- Spread between the layers and over top and sides of cake.
- Garnish with cherries if desired.
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