Cherry Limeade Cake Annettes Recipes

CHERRY LIMEADE I

Steps:

• Pour both cans of concentrated limeade into a large pitcher. Mix in lemon-lime soda. Stir in reserved cherry juice. Squeeze juice from lime into mixture, then slice and set aside. Stir well and serve over ice. Garnish with cherries and lime slices.

CHERRY LIMEADE CAKE-ANNETTE'S

Steps:

• 1. FOR CAKE: Preheat oven according to cake mix package directions depending on the type of cake pans you are using. I used non-stick 9" Rachel Ray cake pans and baked my cakes at 325° for 25 minutes.
• 2. Combine cake mix, melted butter, eggs, milk and cherry juice. Mix on low speed for 30 second and then on medium speed for 2 minutes. Fold in chopped cherries.
• 3. Divide into greased cake pans evenly. I baked 4 cakes. Each pan got 2 1/2 cups of cake batter. I baked them 2 cakes at a time.
• 4. Bake cakes according to cake mix directions and the type of pan you are using. Mine baked at 325° for 25 minutes. I rotated the cake pans half way through cooking time.
• 5. Cool cakes in cake pans for 10 minutes, then remove them to cooling racks to cool completely before frosting.
• 6. FOR FROSTING: Beat room temperature cream cheese, powdered sugar, lime juice and kool-aid until smooth.
• 7. Mix in marshmallow cream and beat until combined. Fold in cool-whip. Refrigerate until ready to frost cake.
• 8. Once cakes are cooled, start with first layer. Spread a small amount of frosting on first layer, add second cake and more frosting. Continue until you get to the last layer. When adding the last layer, place it upside down so the top layer is flat. You want the bottom of the last cake facing up.
• 9. Frost the top of the last layer of the cake. Now start to frost the sides of the cake working down and around. Spin the plate so you are smoothing the frosting as you go. Use an icing spatula or offset spatula for this process.
• 10. Decorate the top of the cake with lime wedges, cherries with stems and straws if you'd like. This gives the appearance of "Cherry Limeades", otherwise just leave plain. Refrigerate cake overnight before serving for best results. If you don't have time for this, chill it for AT LEAST 4-6 hours. The longer the better. Slice carefully and Enjoy!

CHERRY LIMEADE POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool 20 minutes.
• Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
• In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.

CHERRY LIMEADE

Steps:

• Chill all ingredients before mixing.
• When cold, combine the lemon-lime soda, lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate for 30 minutes.
• Serve with a ladle, getting cherries and limes in each serving.

LIMEADE CAKE WITH CHERRY BUTTERCREAM

Steps:

• Heat oven to 350 degrees. Prepare two 8-inch round cake pans.
• In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In stand mixer with paddle attachment, cream together room temperature butter and sugar on mediumhigh until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
• Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
• Remove from mixer then fold in lime zest with spatula.
• Divide batter evenly between two cake pans. Bake at 350 degrees for about 20-22 minutes, or until an inserted toothpick is removed clean.
• Transfer cakes tin to a wire rack.
• Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the each cake.
• Let cakes cool completely and dry before topping with cherry frosting.

CHERRY LIMEADE CAKE

Steps:

• Combine cake mix with oil, water, eggs and dry Kool-Aid; mix on low speed 30 seconds, then on medium speed for 2 minutes.
• Pour cake batter into a 9 X 13 pan and bake at 325 degrees for 30 to 35 minutes.
• Heat limeade concentrate in microwave about 2 minutes until hot; dissolve lime Jello in limeade. Using chopsticks or wooden skewers, poke a LOT of holes all over the still-warm cake. Slowly pour the limeade-jello mixture over the cake, allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours, until cake is cold.
• In a large bowl, combine milk, instant vanilla pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.

CHERRY LIMEADE

Steps:

• Fill a pitcher halfway with crushed ice.
• In a medium bowl, combine lime juice and sugar, stir until the sugar starts to dissolve
• Pour the lime juice mixture over the ice.
• Add the sprite, cherries (with syrup), and lime slices. Stir to combine.

EASY NO-SQUEEZY CHERRY LIMEADE PIE

Steps:

• Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Add limeade concentrate and sugar and beat until light and fluffy, at least 5 minutes. Spoon mixture into graham cracker crust; refrigerate until chilled, at least 4 hours.
• Top pie with cherry pie filling and whipped cream.

CHERRY LIMEADE CUPCAKES

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tins and bake for about 15-20 minutes. Allow to cool.
• Once the cupcakes have cooled, poke a few (5ish) holes in the top of the cupcake, not quite to the bottom of the cake. Mix together the remainder of the limeade concentrate (about 3/4 cup) with about 1/2 cup powdered sugar (You can add more or less, depending on how tart you would like your cupcakes to be. I like tart, so I went with about 1/4 cup.) Whisk the mixture well, so there aren't any lumps. Pour about a tablespoon of the syrup over the holes in the cupcake, slowly, so that the syrup absorbs into the cake. You can add more if you like, just go back over the cupcakes a second time if there is any syrup left.
• For the icing I made a standard buttercream, but I used the maraschino cherry juice in place of the milk and vanilla extract. I added a little extra food colouring to the icing to make it even more pink, but you can make it with just the juice and it is still a delightfully pale pink colour.
• Keep the cupcakes refrigerated, if only to enhance the flavour. They can be left at room temperature for a day or two once iced, if kept in an airtight container, but I wouldn't suggest leaving them out any longer. They taste best cold!

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.