Chocolate Cherry Cake With Dried Cherries Soaked In Brandy Recipes

Steps:

• Combine cherries and brandy and microwave uncovered on high 45 seconds; set aside. Combine chocolate and margarine/butter. Microwave on high 1-1/2 to 2 minutes, or until melted, stirring every 30 seconds; set aside.
• Beat eggs and sugar with electric mixer on high about 5 minutes, till thick and lemon colored. Beat in chocolate mixture, milk and vanilla. Beat in flour. Stir in undrained cherries and nuts.
• Pour in 9 x 1" round baking pan; place on a baking sheet. Bake at 350 F for 35-40 minutes (45-50 to springform pan). Cool on wire rack 10 minutes. Remove from pan and cool completely.
• GLAZE: Combine chcolate with margarine/butter; microwave on high 1-1/2 to 2 minutes, or till melted, strirring twice.
• Spread 1/4 cup of Glaze evenly over top and sides of cake. Chill 10 minutes. Frost top and sides of glaze with remaining glaze. Chill till set. Let stand at room temperature 10/15 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Butter and flour a nine-inch tube pan.
• Sift together the flour, cocoa and baking soda and set aside. Place the cherries in a dish, stir in the cherry liqueur and set aside.
• Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating until smooth. Stir in the flour mixture alternately with the buttermilk, mixing only enough to combine the ingredients.
• Add the almond extract to the cherry mixture, then fold this mixture into the batter.
• Spread the batter into the pan and bake for 45 minutes. Cool for 20 minutes in the pan, then remove from the pan and continue to cool on a rack.

Steps:

• In a small saucepan simmer all ingredients except brandy, stirring,
• 5 minutes, and remove pan from heat. Stir in brandy and cool. Brandied fruits may be made 2 days ahead and chilled, covered. Bring brandied fruits to room temperature before serving.

Steps:

• Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
• In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
• Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

Steps:

• Pour brandy over drained cherries; let set for two days.
• Combine butter, corn syrup and salt; blend until smooth.
• Add confectioners' sugar and mix well.
• Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes.
• Drain cherries well on paper towels; pat dry.
• Shape a marble-size piece of fondant around each cherry and place on wax paper-lined tray. Chill until firm, about 2 hours.
• Melt chocolate over hot water, stirring constantly.
• Dip cherries quickly and place on wax paper-lined tray.
• Place in refrigerator to set.
• Store in covered container in a cool, dark place for 10 to 14 days to fully ripen allow the fondant to liquify inside.

Steps:

• In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.