26 July, 2012

Cherry Cake (recipe roundup)

This post contains three recipes for Cherry Cake using fresh or preserved cherries. 


  • Evelyn's Cherry Pound Cake - Suncoast Seasons (1984)
  • Lynette's Favorite Cherry-Almond Cake - Home Cooking the Costco Way (2009)
  • Sour Cream Cherry Cake - Northwest Cherry Growers (1992)



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Evelyn's Cherry Pound Cake ingredients (9)
Makes 10 servings
Cake
1/2-lb. butter or margarine
2 cups sugar
4 eggs
3/4 cup milk
3 cups all-purpose flour
1.5 tsp baking powder
1 (8- or 10-oz) jar maraschino cherries, chopped
1/4 cup cherry juice

Optional glaze
1 cup powdered sugar
3 to 4 tsps milk or cherry juice


Notes: Try substituting Irish Whiskey Cherries or Spiced Brandied Cherries.


Evelyn's Cherry Pound Cake directions
In a large bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.

Add milk, flour and baking powder; beat with electric mixer until smooth. Fold in cherries and cherry juice. Pour into large greased and floured 10-inch tube pan.  Bake at 350ºF for one (1) hour.

If desired, and while cake is baking, mix glaze. Pour glaze over warm cake: Either poke holes in the bottom with a long bamboo skewer and spoon glaze onto cake, or drizzle glaze on top after removing from pan.


Evelyn's Cherry Pound Cake recipe is from the Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 326.



Lynette's Favorite Cherry-Almond Cake ingredients (11)
Makes 4 to 6 servings
1 cup blanched almonds
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar + 1 tsp for topping
3 eggs
1/4 tsp almond extract
1/2 tsp vanilla extract
1-lb. fresh Morada Produce Bing cherries, pitted

Garnish
Confectioners' sugar


Lynette's Favorite Cherry-Almond Cake directions
Preheat oven to 350ºF. Butter a 9-inch springform pan and line the bottom with parchment. Dust the sides with flour.

Coarsely chop almonds. Reserve 1/4 cup almonds. Place remaining almonds in a food processor. Add flour, baking powder and salt; process until the almonds are finely ground.

In mixing bowl, cream butter with 3/4 cup sugar. Then beat in eggs, one at a time. Add almond and vanilla extracts.

Add the flour mixture gradually, mixing until smooth. Scrape into the prepared pan. Place cherries on top in a single layer.

Mix the reserved 1/4 cup almonds with 1 tsp sugar; sprinkle around the cake's edges. Bake for 45 minutes, or until a toothpick comes out clean.

Let cool in pan for 10 minutes; then, unmold and let cool completely on a wire rack. Transfer to a cake plate and dust the top edges with confectioners' sugar.

Lynette's Favorite Cherry-Almond Cake recipe is from Home Cooking The Costco Way (Issaquah: Costco Wholesale Corporation, 2009), 184.






Sour Cream Cherry Cake ingredients
Makes 8 servings
Cake
1 (18.25-oz) package yellow cake mix
2 eggs


Topping
1.5 cups low-fat milk (divided use)
1 (3.5-oz) vanilla pudding mix
1/2 cup dairy sour cream
1/2 tsp grated lemon peel
2 cups pitted fresh sweet cherries
2 Tbsp currant jelly, melted

Garnish
Mint sprigs
1 cup sweetened whipped cream (optional)


Notes:   If a flan pan is unavailable, bake in a 9-inch cake pan.



Sour Cream Cherry Cake directions
Prepare yellow cake pan according to package directions using eggs and 1/2 cup of milk.

Pour batter into two flan pans (see Notes:) and bake according to package directions for 9-inch pans. Cool completely.

Prepare vanilla pudding according to package instructions using 1 cup of the milk. Remove from heat and stir in sour cream and lemon peel.

When cake is cool, fill one with vanilla pudding mixture, freezing the second one  for another use. If using the 9-inch cake pan, spread the cool pudding mixture on cooled cake. Top with cherries and brush fruit with melted currant jelly. Garnish with mint sprigs.

Serve with whipped cream, if desired.


Source: Northwest Cherry Growers' recipe via the Orlando Sentinel.

Nutritional Information per Serving
Calories: 447
Fat: 12.7g
Protein: --
Carbohydrate: 81.3g
Fiber: --
Cholesterol: 42.0mg
Iron: --
Sodium: 538mg
Calcium: --


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Fresh Cherry Sour Cream Coffee Cake

Index
cherry
Dessert > Cakes > bundt and tube
Dessert > Cakes


Page Last Updated August 30, 2012

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