Cherry Cake Recipes

CHEERY CHERRY CAKE

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.

CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the shortening and 2/3 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in cherries and chopped nuts. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with cherry sauce.
• To make cherry sauce: In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup reserved cherry juice and 1 cup water. Stir in almond flavoring and red food coloring. Cook over medium heat, stirring frequently, until mixture thickens.

FRESH CHERRY CAKE

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.

EASY CHERRY CAKE

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.

EASY CHERRY CAKE

Steps:

• Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
• Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.
• Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3-4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.
• Add the vanilla extract and lemon zest and mix again to combine.
• Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.
• Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.
• Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing.

CHOCOLATE CHERRY CAKE

Steps:

• In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

CHERRY CAKE RECIPE (ONLY 4 INGREDIENTS)

Steps:

• Roll out your puff pastry. Slice into 3-inch wide strips.
• Drain the syrup out of the cherries. Place cherries tightly next to each other on the piece of dough. Pinch the edges together to seal the cherries inside, making sure that none of the juice seeps out.
• Line two 8-inch baking pans with parchment paper. Wind the pieces of dough around one another, spiraling until you get a circular cake.
• Bake at 400°F for 25 minutes, or until the cake is golden brown. If the cherries come out, that's fine, they will eventually be covered by cream. Remove the cake from the baking pan and let it cool on a wire rack.
• Place dulce de leche into a mixing bowl and add very cold heavy cream. Beat on medium-high until you get stiff peaks.
• Place a bit of cream on your serving plate. Top with first cake layer.
• Add more cream and spread it evenly. Top it off with a second layer.
• Decorate the cake with remaining cream and leftover cherries as you like. Place the cake in a sealed container and let it set in a fridge overnight.

CHERRY COFFEE CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and a hand mixer. Beat on medium-high speed until light and fluffy.
• Beat the eggs in, one at a time, until each is incorporated.
• Mix in the vanilla extract, sour cream, and milk until just combined.
• Add the flour, baking powder, baking soda, and salt to the bowl, then beat on medium-low until completely combined. Be careful to not overmix-you can stop mixing once there are just a few streaks of dry ingredients. Switch to a silicone spatula, scraping down the bowl and folding until the ingredients are well combined.
• Spray a 9-x 13-inch baking dish with cooking spray. Make sure to generously grease the sides as well as the bottom.
• Pour the batter into the prepared baking dish, spreading into an even layer.
• Pour the cherry pie filling across the top of the cake to evenly cover the top.
• Gather the ingredients.
• In a medium bowl, combine the flour, brown sugar, butter, cinnamon, and vanilla extract. With a rubber spatula or your hands, fold the ingredients together until a crumbly mixture forms.
• Evenly distribute the streusel over the top of the cherry pie filling.
• Bake until the streusel is browned and the cherry juices are bubbling, and a toothpick inserted in the middle of the cake comes out with a few moist crumbs clinging to it, 50 minutes to 1 hour.
• Gather the ingredients.
• In a medium bowl, whisk together the confectioners' sugar, melted butter, milk, and vanilla extract until the icing is smooth.
• Let the cake cool slightly, about 10 minutes. Drizzle the icing all over the top of the cherry coffee cake. Slice and serve.

OLD-FASHIONED CHERRY CAKE

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.

CHERRY CAKE

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.

SIMPLE CHERRY CAKE!

Steps:

• Pre-heat the oven to 180 C/160 C fan.Cream the 200g of butter and sugar along with the vanilla essence.
• Crack the eggs in to the bowl and stir in, the slowly add the flour and baking powder, stir until golden.
• Dice the glace cherries and gently fold in the glace cherries. Then grease two baking tins with the extra butter.
• Put the tins in the oven for 50mins until risen. Then take the cake out of the oven and let it cool for 10mins. Spread the jam in onto the cake and sandwich the cake together. And sieve icing sugar on top for a nice finish.

CHERRY DREAM CAKE

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.