Summer Cherry Cake Recipes

EASY CHERRY CAKE

Steps:

• Preheat oven to 350.
• Grease or Spray bottom of two 8 or 9 inch cake pans.
• *Drain juice from cherries and add water to make 1 1/4 cups.
• Chop cherries in half.
• Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
• Pour into pans.
• Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes in pans.
• Run knife around sides of pans before removing.
• Cool completely before frosting.
• A White Mountain icing is very good.

CHERRY VANILLA CAKE WITH KIRSCHWASSER

Steps:

• Preheat oven to 350 degrees. Grease and dust with flour a 9-inch cake pan or tarte pan with removable bottom. Shake off any additional flour.
• Pit the cherries, then blend in a bowl with lemon juice and cherry brandy (or juice) and let stand at least 30 minutes, stirring occasionally.
• Cream the butter and sugar, lemon peel, nutmeg and vanilla until fluffy, then beat in eggs, one at a time. Add flour. Pour into pan and spread batter evenly.
• Lift cherries from juices with a slotted spoon and distribute over batter, rounded sides up. Drizzle cherry juices over fruit.
• Bake until cake around fruit springs back firmly when lightly touched, about 30 minutes. Let cool, then serve slightly warm or at room temperature, sprinkling with powdered sugar before serving if you wish. Cake is best served 1- 2 days after baking as the flavor mellows and intensifies. This cake freezes well.

CHERRY SHEET CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 10-by-15-inch rimmed baking sheet; line bottom with waxed paper. Butter paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, and mix until just combined (batter will be as thick as cookie dough).
• Spread batter evenly on prepared baking sheet; scatter cherries over the top. Bake cake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes in pan. Invert onto a wire rack; reinvert onto another rack to cool completely (top side up).
• To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired.