Cheerwine Bundt Cake Recipes
CHEERWINE BUNDT CAKE
Steps:
- Preheat oven to 325° F.
- Spray a 12 cup Bundt pan with Baker's Release spray or liberally grease and flour, shaking out excess flour.
- Cream butter with sugar in an electric mixer fitted with a paddle attachment until smooth.
- Add extracts, eggs and soda, mixing well.
- Sift together the flour, baking powder and salt; add dry mixture gradually to mixer to make a smooth batter.
- Spread evenly into the Bundt pan and bake in the preheated oven for 75-80 minutes or until a toothpick inserted into the cake is removed cleanly.
- Cool cake in pan for 15 minutes, then turn out onto a wire rack and cool completely.
- When cake is completely cool, mix frosting ingredients together in an electric mixer fitted with a wire whip attachment.
- Frost cake completely.
- Decorate as desired with chopped glace cherries, toasted pecans, and sprinkles.
CHEERWINE DEVIL'S FOOD CAKE
Another recipe from 'Taste of the South' that I am posting for safe-keeping. There is a frosting recipe included that I will post with this cake recipe as well. The picture of this cake looks really good, I am anxious to bake it! I believe that Cheerwine is a cherry-cola soft drink, 'Zaar wouldn't recognize the name so I used cherry-cola in its place.
Provided by Chef53Kathy
Categories Dessert
Time 55m
Yield 1 13x9 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- .Preheat oven to 350*. Grease and flour a 13x9 pan. Mix cake mix, eggs, oil substituting the Cheerwine for the water. Add the almond extract. Pour into the prepared pan and bake as directed on the package. approximately 35-40 minutes.Frost immediately upon removal from the oven.
- Frosting:
- Prepare while the cake is baking.
- In a small saucepan combine the Cheerwine, margarine and cocoa powder. Bring to a boil. Pour the hot mixture over the powdered sugar stirring until smooth. Add the almond extract and chopped nuts, stirring to combine.
- Cool for approximately 20 minutes or until lukewarm. Pour over the hot cake.
Nutrition Facts : Calories 530, Fat 31.2, SaturatedFat 5, Cholesterol 52.9, Sodium 464.1, Carbohydrate 62.2, Fiber 2.3, Sugar 44.5, Protein 6.1
CHEERWINE® CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine cake mix, cherry soft drink, eggs, oil, and almond extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28minutes. Remove from the oven and let cool completely, at least 30 minutes.
- Combine cherry soft drink, butter, and cocoa powder in a saucepan over medium heat and bring to a boil. Stir and remove from heat.
- Place powdered sugar into a bowl and pour hot cherry mixture on top. Mix until smooth. Stir in almond extract and allow to cool frosting lightly. Spread over the cake.
Nutrition Facts : Calories 494.9 calories, Carbohydrate 69.5 g, Cholesterol 81.1 mg, Fat 23.3 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.4 g, Sodium 307.7 mg, Sugar 52.8 g
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- Preheat oven to 325. Grease and flour Bundt pan (use a lighter color Bundt pan or angel food tube pan). Beat the butter, shortening, and sugar in a large bowl until light and fluffy. Add eggs in one at a time, beating with each addition. In a separate bowl, mix salt, baking powder and flour. Add flour mixture to the butter mixture in thirds, alternating with half of the Cheerwine. Beat only until the batter is smooth after each addition. Quickly beat in 2 tsp almond extract and ½ jar of crushed maraschino cherries. Pour into greased pan. Bake 1 hour and 15-30 minutes. Cool cake on wire rack.
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