Cherry Ripple Rose Cake Recipes

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CHERRY RIPPLE, CHOCOLATE & ROSE ICE CREAM



Cherry ripple, chocolate & rose ice cream image

Serve this cherry, chocolate and rose ice cream in cones for the kids, or in slices for a dinner party dessert. You don't need an ice cream maker to make it

Provided by Cassie Best

Categories     Dessert, Treat

Time 4h15m

Number Of Ingredients 6

425g can pitted cherries in syrup, drained (reserve the syrup)
½ tsp rose water
600ml double cream
½a 397g can condensed milk
100g bar of dark chocolate , chopped (you want a nice mixture of chunks and smaller bits)
shortbread biscuits , cones and extra cherries, to serve (optional)

Steps:

  • Line a 900g loaf tin with parchment or cling film. Tip the cherries into a food processor with 2 tbsp syrup from the tin, add the rose water and blend to a purée.
  • Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry purée. Pour roughly a third of the mixture into the loaf tin, swirl through some of the purée and scatter with chocolate, then repeat the layers until you've used all the ingredients up. Freeze for at least 4 hrs. Turn out the ice cream, slice and serve with biscuits and extra cherries, or use a scoop for balls to fill ice cream cones.

Nutrition Facts : Calories 544 calories, Fat 48 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

CHERRY RIPPLE ROSE CAKE



Cherry Ripple Rose Cake image

A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds.

Provided by Maureen Worman

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 14

1 (12 ounce) can cherry pie filling
½ cup blanched slivered almonds
½ teaspoon almond extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup butter, softened
1 ¼ cups white sugar
3 eggs
1 ¼ cups milk
¼ cup butter, softened
2 cups confectioners' sugar
¼ teaspoon almond extract
2 tablespoons milk

Steps:

  • Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
  • In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly.
  • Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.
  • To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 37.5 g, Cholesterol 44.7 mg, Fat 9.9 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 230 mg, Sugar 21 g

CHERRY RIPPLE ROSE CAKE



Cherry Ripple Rose Cake image

A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds.

Provided by Maureen Worman

Categories     Sheet Cake

Yield 24

Number Of Ingredients 14

1 (12 ounce) can cherry pie filling
½ cup blanched slivered almonds
½ teaspoon almond extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup butter, softened
1 ¼ cups white sugar
3 eggs
1 ¼ cups milk
¼ cup butter, softened
2 cups confectioners' sugar
¼ teaspoon almond extract
2 tablespoons milk

Steps:

  • Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
  • In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly.
  • Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.
  • To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 37.5 g, Cholesterol 44.7 mg, Fat 9.9 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 230 mg, Sugar 21 g

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