ROSE MARY'S MARASCHINO POUND CAKE
This is another dessert item that was featured at a Community gathering. The cake was very well received, and every one loved it. You will need to use at least a 12 cup bundt pan to bake this one. I just added additional cherry halves & shredded coconut to the top to add a little color. It is hard to resist this dessert, but I...
Provided by Rose Mary Mogan
Categories Cakes
Time 2h5m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 325 degrees F. Spray bundt pan generously with cooking spray or I prefer to use Baker's Joy, (I call it my man in the can) Smile
- 2. Cream butter,& cream cheese in mixing bowl, then gradually add sugar, and beat until light and airy. At least 10 to 15 minutes. Then add eggs one at a time beating well after each addition.
- 3. Gradually add flour a little at a time alternating with milk and liqueur or cherry juice. Beat well until well mixed. Add in chopped Cherries and extracts and beat till blended.
- 4. Pour batter into prepared pan, and bake in preheated 325 degree F. oven and bake for 1 hour and 30 minutes to 1 hour 30 minutes or until toothpick inserted into center of cake comes out clean.
- 5. Note you can divide batter between 2 loaf pans if desired, and lessen baking time about 10 to 20 minutes, but check to make sure cake is done. Frost cake with Cream Cheese frostingby beating ingredients together, Add 1 jar of chopped cherries drained to cream cheese frosting, and stir to mix, add 1 1/2 teaspoon cherry liqueur or cherry extract, stir to mix and frost cake. Garnish with additional cherry halves and shredded coconut if desired.
- 6. PLEASE NOTE: IF YOU DO NOT HAVE A 16 CUP BUNDT PAN, THEN ONLY USE 3 1/2 CUPS FLOUR
MARASCHINO CHERRY POUND CAKE BY ROSE
Light and easy cake with the yummy flavor of Marachino Cherries cut in half. Enjoy
Provided by Rose Rauhauser
Categories Fruit Desserts
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. Preheat ovend to 325 grease and flour an 8 inch tube pan or I use a star shaped pan. Mix together the flour, baking powder and salt set aside. Drain your jar of maraschino cherries, blot off excess juice and cut the cherries in half, 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 extracts. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in the 1/4 cup of flour then fold them into the batter. Spread into the prepared pan. Bake in preheated oven for 80 minutes and test. Let cool in the pan for at least 20 minutes, turn out on wire rack and cool completely. I powder sugar mine.
MARASCHINO POUND CAKE
FAMILY FAVORITE This is one of Ethan's favorites. If I don't make it for Christmas.... he's asking where is the cherry cake?
Provided by Catherine Faulkner
Categories Cakes
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350. Grease and flour 12cup bunt pan or 2 loaf pans.
- 2. Beat sugar, butter, vanilla, and eggs on low speed till mixed. Beat on high for 5 mins till light and fluffy.
- 3. Mix dry ingredients together. Then beat in dry ingredients alternating with evaporated milk on low speed.
- 4. When all the dry ingredients and evaporated milk are all incorporated, stir the cherries into the batter then pour into floured pans.
- 5. Bake 70-80 mins in 350 oven. When tooth pick inserted into the centre of the cakes comes out clean the cakes are done.
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.
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
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