Cherry Berry Cake Recipes

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OLD-FASHIONED CHERRY CAKE



Old-fashioned Cherry Cake image

OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you're one of those, we have found the old-fashioned creaming-block-butter method works best, and if you slice the cherries, fold in two thirds of them then simply poke in the other third just before it goes into the oven, they don't sink.

Categories     Cake Recipes     Afternoon Tea     Gluten free Recipes

Number Of Ingredients 9

200g glacé cherries
175g block butter, at room temperature
175g golden caster sugar
3 large eggs, whisked lightly
175g plain flour
½ level teaspoon baking powder
75g ground almonds
a few drops almond extract
1 dessertspoon milk

Steps:

  • Begin by preparing the cherries. If they're dripping in syrup, pat them dry with kitchen paper, then slice each one into four. For the cake, cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked eggs a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss two thirds of the cherries together with the ground almonds and carefully fold these into the cake, adding one or two drops of almond extract and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle over the remaining third of the cherries and poke them just under the surface with a teaspoon. Bake the cake near the centre of the oven for 50 minutes, then cover with foil and continue cooking for a further 10 minutes, or until the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool. Store in an airtight tin.

MARY'S CHERRY CAKE



Mary's cherry cake image

A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 10-12

Number Of Ingredients 11

200g/7oz glacé cherries
225g/8oz self-raising flour
175g/6oz softened butter, plus extra for greasing
175g/6oz caster sugar
1 lemon, finely grated zest only
50g/1¾oz ground almonds
3 large free-range eggs
175g/6oz icing sugar
1 lemon, juice only
15g/½oz flaked almonds, toasted
5 glacé cherries, quartered

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
  • Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
  • Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
  • Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
  • For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

CHERRY DUMP CAKE



Cherry Dump Cake image

Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).

Provided by hhuffman4

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 4

2 (21 ounce) cans cherry pie filling
1 (15.25 ounce) package white cake mix
¼ cup butter, melted
½ cup coarsely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
  • Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 56.5 g, Cholesterol 10.2 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 284.1 mg, Sugar 19.8 g

CHERRY BAKEWELL CAKE



Cherry bakewell cake image

If you know someone who likes bakewell tart, then they will just love this cake - it's full of almond flavour and sandwiched with cherry jam

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 45m

Number Of Ingredients 11

200g butter, well softened, plus extra for greasing
200g golden caster sugar
100g ground almond
100g self-raising flour
1 tsp baking powder
½ tsp almond extract or essence
4 large eggs
½ a 340g jar morello cherry conserve
175g icing sugar
5-6 tsp water or lemon juice
1 tbsp ready-toasted flaked almonds

Steps:

  • Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
  • Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
  • When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
  • When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

Nutrition Facts : Calories 600 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.83 milligram of sodium

EASY CHERRY CAKE



Easy Cherry Cake image

In the 1950's, when cake mixes first came out, there was only chocolate, white or spice. To make something special, I came up with this.

Provided by NanaD

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 5

1 (18 ounce) box white cake mix
1/3 cup vegetable oil
4 egg whites (or 3, per cake mix directions)
1 1/4 cups water (*see directions)
1 (8 ounce) jar maraschino cherries

Steps:

  • Preheat oven to 350.
  • Grease or Spray bottom of two 8 or 9 inch cake pans.
  • *Drain juice from cherries and add water to make 1 1/4 cups.
  • Chop cherries in half.
  • Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
  • Pour into pans.
  • Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes in pans.
  • Run knife around sides of pans before removing.
  • Cool completely before frosting.
  • A White Mountain icing is very good.

CHERRY DREAM CAKE



Cherry Dream Cake image

I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water
1 package (8 ounces) cream cheese, softened
2 cups frozen whipped topping
1 can (21 ounces) cherry pie filling

Steps:

  • Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY-BERRIES ON A CLOUD



Cherry-Berries on a Cloud image

A "cloud" of meringue is heavenly when filled with a cream cheese blend and colorful, sweet-tart fruit.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 10

Number Of Ingredients 12

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 3/4 cups sugar
2 packages (3 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2 cups whipping cream
2 cups miniature marshmallows
1 can (21 oz) cherry pie filling
1 teaspoon lemon juice
2 cups sliced strawberries or 1 package (16 oz) frozen strawberries, thawed, drained

Steps:

  • Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
  • Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
  • In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
  • In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 82 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 170 mg

BERRIES-AND-CHERRIES ICE CREAM CAKE



Berries-and-Cherries Ice Cream Cake image

Talk about a slice of heaven! Chocolate wafers, cherry ice cream, and vanilla ice cream doctored with fresh cherries and berries are layered into a spectacular cake. It's finished with a generous drizzle of dark chocolate, which hardens into an irresistible shell after a turn in the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h

Yield Makes one 9-inch round cake

Number Of Ingredients 11

6 ounces vodka
2/3 cup sugar
5 ounces fresh sweet cherries (1 cup), pitted and halved, plus more for serving (optional)
9 ounces fresh berries (1 1/2 cups), such as raspberries and blackberries, plus more for serving (optional)
9 ounces chocolate wafers, such as Nabisco Famous
4 tablespoons unsalted butter, melted
Kosher salt
1 pint cherry ice cream
1 1/2 cups heavy cream
1 pint vanilla ice cream
5 ounces semisweet chocolate

Steps:

  • Combine vodka and 1/3 cup sugar; gently stir in cherries and berries. Let stand 2 hours, stirring occasionally; or refrigerate, covered, up to 12 hours. Strain (reserving syrup for another use).
  • Pulse wafers in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press half of mixture into the bottom of a 9-inch springform pan; freeze until firm, about 30 minutes.
  • Temper cherry ice cream in the refrigerator until it has the texture of soft-serve, about 20 minutes. Meanwhile, beat cream with remaining 1/3 cup sugar to soft peaks. Stir two thirds of whipped cream (refrigerate the remainder) into cherry ice cream just to combine. Pour ice cream mixture over crust; smooth top and freeze until firm, about 1 hour.
  • Top with remaining crumb mixture; press to lightly pack. Freeze 20 minutes. Meanwhile, temper vanilla ice cream in the refrigerator about 20 minutes, then stir into remaining whipped cream just to combine. Fold in half of cherry-berry mixture. Spread over crumb mixture, smooth top, and sprinkle with remaining berry-cherry mixture. Cover and freeze at least 4 hours and up to 2 days.
  • Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water. Let cool until no longer hot but still pourable, about 10 minutes. Run a thin-bladed knife between cake and sides of pan to loosen; remove sides. Run knife between bottom of cake and pan; transfer to a cake plate. Drizzle chocolate evenly over cake; top with whole cherries and berries.
  • Return to freezer until chocolate hardens, 2 to 3 minutes; or freeze, loosely covered, up to 8 hours. Slice into wedges using a sharp knife dipped in hot water (if cake is too firm to slice, let temper in the refrigerator 10 to 15 minutes first).

SWEET POLISH CHERRY CAKE



Sweet Polish Cherry Cake image

A delicious homemade Polish cake with cherries for the whole family.

Provided by Plvic-52

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h5m

Yield 12

Number Of Ingredients 11

1 cup white sugar
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon butter
2 cups pitted sweet cherries
1 tablespoon white sugar
½ cup olive oil
4 eggs
1 (6 ounce) container plain yogurt
1 tablespoon olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined.
  • Melt butter in a skillet over medium heat. Cook and stir the pitted cherries in the butter until they are tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside.
  • Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the batter into a 9x12-inch baking dish. Drizzle the batter with 1 tablespoon of olive oil, and top with the cherries.
  • Bake in the preheated oven until the cake is set and golden on top, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 42.9 g, Cholesterol 65.4 mg, Fat 13.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 229.3 mg, Sugar 22.3 g

CHEERY CHERRY CAKE



Cheery Cherry Cake image

Celebrating is easy with a one-layer cake that goes together in a snap!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 8

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1/4 cup milk
2 tablespoons maraschino cherry juice
2 egg whites
8 maraschino cherries, cut into eighths
1 cup Betty Crocker™ Rich & Creamy cherry or vanilla frosting (from 16-oz container)
Gummy rings candy, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and side of 8- or 9-inch round cake pan with shortening; lightly flour.
  • In large bowl, mix flour, sugar, baking powder and salt until combined. Add shortening, milk and cherry juice. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Add egg whites. Beat 2 minutes. Fold in cherries; pour into pan.
  • Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
  • Spread with frosting. Decorate with candies.

Nutrition Facts : Calories 480, Carbohydrate 66 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 50 g, TransFat 1 1/2 g

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