OLD-FASHIONED CHERRY CAKE
OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you're one of those, we have found the old-fashioned creaming-block-butter method works best, and if you slice the cherries, fold in two thirds of them then simply poke in the other third just before it goes into the oven, they don't sink.
Categories Cake Recipes Afternoon Tea Gluten free Recipes
Number Of Ingredients 9
Steps:
- Begin by preparing the cherries. If they're dripping in syrup, pat them dry with kitchen paper, then slice each one into four. For the cake, cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked eggs a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss two thirds of the cherries together with the ground almonds and carefully fold these into the cake, adding one or two drops of almond extract and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle over the remaining third of the cherries and poke them just under the surface with a teaspoon. Bake the cake near the centre of the oven for 50 minutes, then cover with foil and continue cooking for a further 10 minutes, or until the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool. Store in an airtight tin.
MARY'S CHERRY CAKE
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
- Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
- Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
- Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
- For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
CHERRY DUMP CAKE
Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).
Provided by hhuffman4
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
- Bake in the preheated oven until golden brown on top, 35 to 40 minutes.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 56.5 g, Cholesterol 10.2 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 284.1 mg, Sugar 19.8 g
BERRIES-AND-CHERRIES ICE CREAM CAKE
Talk about a slice of heaven! Chocolate wafers, cherry ice cream, and vanilla ice cream doctored with fresh cherries and berries are layered into a spectacular cake. It's finished with a generous drizzle of dark chocolate, which hardens into an irresistible shell after a turn in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h
Yield Makes one 9-inch round cake
Number Of Ingredients 11
Steps:
- Combine vodka and 1/3 cup sugar; gently stir in cherries and berries. Let stand 2 hours, stirring occasionally; or refrigerate, covered, up to 12 hours. Strain (reserving syrup for another use).
- Pulse wafers in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press half of mixture into the bottom of a 9-inch springform pan; freeze until firm, about 30 minutes.
- Temper cherry ice cream in the refrigerator until it has the texture of soft-serve, about 20 minutes. Meanwhile, beat cream with remaining 1/3 cup sugar to soft peaks. Stir two thirds of whipped cream (refrigerate the remainder) into cherry ice cream just to combine. Pour ice cream mixture over crust; smooth top and freeze until firm, about 1 hour.
- Top with remaining crumb mixture; press to lightly pack. Freeze 20 minutes. Meanwhile, temper vanilla ice cream in the refrigerator about 20 minutes, then stir into remaining whipped cream just to combine. Fold in half of cherry-berry mixture. Spread over crumb mixture, smooth top, and sprinkle with remaining berry-cherry mixture. Cover and freeze at least 4 hours and up to 2 days.
- Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water. Let cool until no longer hot but still pourable, about 10 minutes. Run a thin-bladed knife between cake and sides of pan to loosen; remove sides. Run knife between bottom of cake and pan; transfer to a cake plate. Drizzle chocolate evenly over cake; top with whole cherries and berries.
- Return to freezer until chocolate hardens, 2 to 3 minutes; or freeze, loosely covered, up to 8 hours. Slice into wedges using a sharp knife dipped in hot water (if cake is too firm to slice, let temper in the refrigerator 10 to 15 minutes first).
CHERRY-BERRY CAKE
The pecan icing on this cake is amazing! And, the cherry-berry cake itself is super easy and moist. There are bursts of cherry in each bite. You can taste the bits of sweet coconut too. Serve this lovely cake for a sweet ending to your meal!
Provided by Renae McVay
Categories Cakes
Time 55m
Number Of Ingredients 12
Steps:
- 1. Combine the first three ingredients for the cake in large mixing bowl with mixer until moist and well incorporated.
- 2. Next fold in the coconut and pecans.
- 3. Pour the batter into a 9x13 baking pan that has been lightly sprayed with a vegetable oil spray.
- 4. Bake in a preheated 350-degree oven for approximately 45 minutes or until a toothpick comes out clean.
- 5. In the microwave and microwave-safe bowl, heat the strawberry preserves until hot and bubbly...1-2 minutes depending on your oven.
- 6. Stir rapidly with a fork.
- 7. Then drizzle over the cake while still hot from the oven. Set the cake aside and allow to completely cool.
- 8. Frosting: Cream together the softened cream cheese and butter until smooth with mixer.
- 9. Add powdered sugar 1 cup at a time until smooth.
- 10. Add milk 1 tablespoon at a time until the frosting is a good consistency to spread.
- 11. Next fold in the pecans.
- 12. Then frost the completely cooled cake. Cover the cake and allow it to stand at least a few hours before serving to allow for moistness to build. The longer this cake sits the better it gets!
CHERRY BAKEWELL CAKE
If you know someone who likes bakewell tart, then they will just love this cake - it's full of almond flavour and sandwiched with cherry jam
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
- Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
- When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
- When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
Nutrition Facts : Calories 600 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.83 milligram of sodium
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