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.
MORELLO CHERRY & ALMOND TRAYBAKE
This fruity cake uses ground rice and almond extract for a cheaper bake - perfect for a cake sale or as a teatime treat
Provided by Nancy Birtwhistle
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 24
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a large square traybake tin, about 28 x 28cm, with baking parchment. Put all the cake ingredients (apart from the cherries) in a large mixing bowl or tabletop mixer and beat together until thoroughly combined. Toss the cherries in a little flour, then fold them into the cake mixture using a spatula. Spoon the mixture into the prepared tin and bake for 30-35 mins until the cake is golden brown, springy to the touch, and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
- To make the icing, sift the icing sugar into a bowl, then add the lemon juice and enough water to make a thick yet fairly fluid icing. Transfer 3 tbsp of the icing to a small bowl and set aside. Spoon the remaining icing over the cooled cake - it should be liquid enough to level itself out; if not, use a knife to smooth it. Knead the marzipan to soften it, then incorporate enough red food colouring to turn it bright red. Roll into 48 cherry balls.
- When the icing is almost set, place 2 balls directly next to each other on the icing, in rows of 4, with enough space between each to cut 24 equal pieces. Colour the reserved icing with green food colouring, then transfer to a piping bag fitted with a very fine nozzle, or simply snip off the end, and pipe cherry stalks next to the marzipan balls. When all the icing is completely set, take the cake out of the tin and cut into 24 pieces.
Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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