STRAWBERRY-CHERRY LEMON LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h10m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Blend the strawberries with 2 cups of the sugar and 2 cups water in a blender.
- To a large vessel, add the remaining 2 cups sugar and 5 1/2 quarts (22 cups) water and mix to dissolve the sugar. Add the lemon juice, lime juice, strawberry puree and cherries with their juice and mix; add more sugar if desired. Chill thoroughly.
- To serve: Fill glasses with ice and top up with the strawberry-cherry lemon limeade.
CHERRY LIMEADE POKE CAKE
Looking for a layer cake using Betty Crocker™ Super Moist™ white cake mix? Then check out this delicious dessert recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool 20 minutes.
- Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
- In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.
Nutrition Facts : Cholesterol 0 mg, Fat 2 1/2, ServingSize 1 Serving, TransFat 2 g
LEMON CHERRY CAKE
Our family loves cherries, so this cake is the perfect way to end any meal. The combination of sweet cherries and lemon peel gives the yellow cake a distinctive flavor, and no one can resist the yummy cream cheese topping. -Janice Greenhalgh, Florence, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.
Nutrition Facts : Calories 448 calories, Fat 16g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 306mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 35m
Yield 20 servings
Number Of Ingredients 5
Steps:
- In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.
CHERRY LIMEADE CAKE-ANNETTE'S
I wanted to make an over the top cake for my dad and husband for Father's Day. This cake "takes the cake." I will say though, it may not be everyone's favorite flavor combinations. If you don't like tart lime flavor, this is not the cake for you. The frosting reminds us of key lime pie. In fact, it would make a great key lime pie...
Provided by Annette W.
Categories Cakes
Time 45m
Number Of Ingredients 15
Steps:
- 1. FOR CAKE: Preheat oven according to cake mix package directions depending on the type of cake pans you are using. I used non-stick 9" Rachel Ray cake pans and baked my cakes at 325° for 25 minutes.
- 2. Combine cake mix, melted butter, eggs, milk and cherry juice. Mix on low speed for 30 second and then on medium speed for 2 minutes. Fold in chopped cherries.
- 3. Divide into greased cake pans evenly. I baked 4 cakes. Each pan got 2 1/2 cups of cake batter. I baked them 2 cakes at a time.
- 4. Bake cakes according to cake mix directions and the type of pan you are using. Mine baked at 325° for 25 minutes. I rotated the cake pans half way through cooking time.
- 5. Cool cakes in cake pans for 10 minutes, then remove them to cooling racks to cool completely before frosting.
- 6. FOR FROSTING: Beat room temperature cream cheese, powdered sugar, lime juice and kool-aid until smooth.
- 7. Mix in marshmallow cream and beat until combined. Fold in cool-whip. Refrigerate until ready to frost cake.
- 8. Once cakes are cooled, start with first layer. Spread a small amount of frosting on first layer, add second cake and more frosting. Continue until you get to the last layer. When adding the last layer, place it upside down so the top layer is flat. You want the bottom of the last cake facing up.
- 9. Frost the top of the last layer of the cake. Now start to frost the sides of the cake working down and around. Spin the plate so you are smoothing the frosting as you go. Use an icing spatula or offset spatula for this process.
- 10. Decorate the top of the cake with lime wedges, cherries with stems and straws if you'd like. This gives the appearance of "Cherry Limeades", otherwise just leave plain. Refrigerate cake overnight before serving for best results. If you don't have time for this, chill it for AT LEAST 4-6 hours. The longer the better. Slice carefully and Enjoy!
CHERRY LIMEADE CAKE
My older son very, very rarely asks me to prepare a specific food - so when he asked if I could make him a Cherry Limeade Cake, I wanted to make something to make him happy. This cake is on the tart side and will not appeal to everyone, but my baby boy found it irresistible :)
Provided by Pinay0618
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine cake mix with oil, water, eggs and dry Kool-Aid; mix on low speed 30 seconds, then on medium speed for 2 minutes.
- Pour cake batter into a 9 X 13 pan and bake at 325 degrees for 30 to 35 minutes.
- Heat limeade concentrate in microwave about 2 minutes until hot; dissolve lime Jello in limeade. Using chopsticks or wooden skewers, poke a LOT of holes all over the still-warm cake. Slowly pour the limeade-jello mixture over the cake, allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours, until cake is cold.
- In a large bowl, combine milk, instant vanilla pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.
Nutrition Facts : Calories 510.3, Fat 20.6, SaturatedFat 6.9, Cholesterol 55.7, Sodium 473.2, Carbohydrate 74.8, Fiber 0.4, Sugar 58.4, Protein 7.5
CHERRY LIMEADE DUMP CAKE
This is a variation on a standard dump cake recipe by Nancy Patrykus, http://www.justapinch.com/recipes/dessert/dessert-pie/butter-dump-cake-and-a-2for-1.html?cpage=3#comment1645245. I found key lime pie filling at my grocer. If you can't find it, substitute lemon meringue pie filling and you can have a Cherry Lemonade Cake. It's not quite done yet, but I can smell it - and it smells just like a Sonic Cherry Limeade! Can't wait to try a piece. DONE: This cake is really more of a cobbler - great flavor, really tastes like a cherry limeade!
Provided by Susan Feliciano @frenchtutor
Categories Cakes
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Grease and lightly flour a 9x13" cake pan, or spray with non-stick coating. Spoon pie fillings into pan, in alternating pattern. Run spatula back and forth through pie fillings to make a swirl or marbled effect. Do not mix too well, as you want the colors to be distinct.
- Sprinkle the entire cake mix evenly over the pie fillings. Do not stir. Dot evenly with the sliced butter.
- Bake for 50-60 minutes, until tester comes out clean. Mine took the full 60 minutes. Allow to cool before slicing.
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