CHERRY CAKE
This is the cake that most of my family want for their birthday cake. This is a favorite cake of Newfounlanders.
Provided by DotM7037
Categories Dessert
Time 16m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Mix dry ingredients together and set aside.
- Cream together butter and sugar, add eggs, vanilla, almond and lemon flavoring and continue to beat.
- Add dry ingredients and warm milk a little at a time till well mixed. Add the glazed cherries.
- Bake at 325 for 1 hour or until done.
Nutrition Facts : Calories 6195.8, Fat 312.4, SaturatedFat 187.9, Cholesterol 1510.2, Sodium 5916.1, Carbohydrate 770.9, Fiber 23.6, Sugar 360.6, Protein 93.5
CHERRY PINK MUFFINS
Make and share this Cherry Pink Muffins recipe from Food.com.
Provided by Recipe Junkie
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Sift together dry ingredients.
- Drain cherries, reserving juice.
- Preheat oven to 400.
- Finely cut and measure 1/2 c cherries.
- Beat egg slightly.
- Add milk, cherry juice, salad oil, honey and cherries.
- Make a well in center of flour mixture.
- Pour in egg mixture all at once.
- Stir quickly, just until dry ingredients are moistened.
- Do not beat (batter will be lumpy).
- Quickly spoon batter into 12 2 and 1/2 greased muffin cups.
- Bake 12-15 minutes or until done.
- Serve popping hot.
Nutrition Facts : Calories 144.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 18.3, Sodium 181.7, Carbohydrate 22.2, Fiber 0.5, Sugar 7.8, Protein 2.6
PINK CHERRY COCONUT CAKE
This recipe comes from the Riverside Cup of Tea's, (where I used to work as a server) cookbook. It is quite beautiful with its three layers and pink icing and yummy if you like coconut, pecans and marischino cherries. The original recipe called for a full cup of oil. I've changed it a bit to make it a little lighter
Provided by TexasToast R
Categories Dessert
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Beat first six ingredients together for 4 minutes. Fold in coconut and cherries to cake mixture.
- Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
- Bake at 350 degrees for 20 minutes or until done. Test with a toothpick. Cool in pans 10-15 minutes. Remove and fully cool.
- Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla. Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.) Frost in between each cake layer, then finish with the sides and top.
- Store in refrigerator until serving time.
Nutrition Facts : Calories 443.7, Fat 20.4, SaturatedFat 8.4, Cholesterol 73.1, Sodium 346.2, Carbohydrate 63.5, Fiber 2, Sugar 57.3, Protein 4
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