FRESH CHERRY CAKE
A white cake made with fresh cherries and cherry juice. My wife's favorite!
Provided by sonomo
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
- Whisk flour, baking powder, and salt together in a bowl.
- Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
- Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 22 mg, Fat 8.7 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 244.6 mg, Sugar 36.7 g
OLD ENGLISH CHERRY CAKE
I just came across this recipe in an old "Edith Adams Christmas Baking" flyer. She was the nutritionist for the Vancouver Sun newspaper and THE guru of Vancouver house wives (a local Martha Stewart of the forties and fifties)' Store this cake as you would any Christmas cake. A nice change from dark fruit cake
Provided by Bergy
Categories Dessert
Time 2h20m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Soften butter and beat with the sugar.
- Add well beaten eggs, beat together.
- Add flour gradually.
- Add fruit last.
- Bake in paper lined tins in 325 oven for apprx 2 hours or until done, nice and golden on top Keep the cake for a few weeks before using.
Nutrition Facts : Calories 2980.3, Fat 114, SaturatedFat 65, Cholesterol 988, Sodium 1104.8, Carbohydrate 442.6, Fiber 21.7, Sugar 218.7, Protein 55.1
CHERRY TRIFLE
"I wanted to make a dessert that was light, refreshing and simple," shares Margo Seergrist of Shelton, Washington. "The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.
Nutrition Facts :
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- In the bowl of your mixer add the butter and beat at medium speed to soften. Add the sugar and continue to beat until lightened in color and fluffy, approximately 3 minutes, longer if using a hand mixer.
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