Cherry Smashed Cake Recipes

CHERRY SMASH

Steps:

• Place cherries in a low boy glass and splash with bitters. Muddle cherries until smashed to desired consistency.
• Fill a cocktail shaker with ice; pour in rye, vermouth, simple syrup, and lemon juice. Cover shaker, shake vigorously, and pour cocktail over cherries.

SOUR CHERRY CRUMB CAKES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
• Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
• Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
• Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

FRESH CHERRY CAKE WITH A HINT OF CINNAMON

Steps:

• Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
• Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
• To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
• Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
• For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.

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.

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 SMASHED CAKE

Steps:

• 1. Mix sugar and butter cream until smooth about 10min. Add the eggs one at a time beating until smooth
• 2. Sift the cake flour, add baking soda, baking powder, and salt together then add to the mixture with alternating milk to mix add in vanilla mix
• 3. Spray 2- 8 inch cake pans and add cake evenly in the pans Bake at 350 for 30 to 35 min check at 30 to assure not burning and test with tooth pick for doneness. This is a dry shortbread type of cake old recipe from the 50s so not for a cake that will not be moistened by the filling. Good for strawberry short cake too.
• 4. FIRST FILLING: butter needs to be soft add butter and sugar in mixer. Slow speed add the sweet condensed milk, chopped cherries and flavoring. Mix until cream stage if too wet add a little more sugar. STRAIN THE CHERRIES FROM THE JUICE KEEP THE RESERVED JUICE FOR THE FLAVORING IN THE ICING AND FILLING ALSO TO DRIZZLE IN THE CAKE LAYERS
• 5. SECOND CHOCOLATE FILLING LAYER: melt chocolate chips with half&half or milk and flavoring stir in one cup of powered sugar, mix till spreadable not soup like but a little stiff
• 6. ICING: Mix all the ingredients and make sure it is just the right consistency to spread and stay on the cake. This is a professional bakery icing and may be alot left over but the recipe calls for two boxes of powered sugar so I made it with my version of flavoring.
• 7. ASSEMBLING THE CAKE: Slice layers in half making 4 layers, let cool on cooling rack. While on cooling rack take the cherry juice and drizzle into the layers and let stand while cooling. Assemble one layer on the plate, first cherry filling then top with some chocolate. Keep doing until all 4 layers are together even on top of cake. Spread some of the cherry filling around the sides too. Not thick THE LAYERS MUST BE COMPLETELY COOL BEFORE ADDING FILLING AND SIT FOR A WHILE TO SOAK IN THE CHERRY JUICE. BE SURE TO POKE THE WHOLES IN YOUR LAYERS TO ABSORB INTO THE CAKE LAYERS, VERY IMPORTANT
• 8. ICING: Now finish the cake by adding the icing all over the cake and I like it thick. Let set and be sure to refrigerate due to the milk in the cake icing. I let stand out for about an hour before serving after it has been refregerated. Cake is better the next day. It sits and just soaks up that flavor.

CHERRY OLD FASHIONED SMASH

Steps:

• Put the pitted cherries into a cocktail shaker and muddle.
• Add the bourbon, cherry brandy, simple syrup, orange bitters and ice to the shaker and shake well until container is cold.
• Fill two lowball glasses half full with ice.
• Pour shaken cocktail (plus the ice and muddled cherries) into your glasses.
• Top with club soda.
• Garnish with the whole cherries.

CHERRY CHOCOLATE CAKE FOR TWO

Steps:

• Preheat oven to 350°. Spray a 4" x 2" round cake pan with non-stick baking spray.
• In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• In a small cup, whisk together water, oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and mix just until blended.
• Bake 18 - 20 minutes or until a tester comes out clean. Allow to cool completely on a wire rack before frosting.
• Maraschino Cherry Filling
• In a small saucepan mix sugar and corn starch until it's well blended.
• Add cherry liquid and stir to dissolve sugar and cornstarch. Stir in cherries.
• Cook over medium high heat until mixture comes to a boil and thickens to the consistency of pie filling. Remove from heat and cool completely before using.
• Chocolate Ganache
• Place chocolate in a glass bowl. Heat heavy cream over medium high heat just until it comes to a boil.
• Remove from heat and immediately pour cream over chocolate; let rest two minutes, then stir until chocolate is completely melted. Cool until ganache is thickened and has a spreadable consistency.
• Assembling cake
• Cut the cake in half horizontally and spread the maraschino filling on the bottom half, carefully stack the top half on top of the filling. Frost the top and sides of the cake with the chocolate ganache. Decorate top with grated chocolate and a maraschino cherry, optional.

JAMIE'S CHERRY SMASHED DELIGHTS

Steps:

• 1. In a large mixing bowl add the 2 bags of confectioners sugar then add in the condensed milk. Also add in the butter .
• 2. I used a hand mixer but first gave it a good stir with a spoon to mix in the sugar before using the electric mixer so the sugar would not go all over the counter and me.
• 3. Drain the cherry well then crush in a food processor or mini chopper, add to the mixture
• 4. Add the liquerur and cherry juice then begin to mix well and make sure it is stiff. If it is not add some more sugar till it stiffs up enough to make a ball. Place the mixture in the refrigerator till hardend enough to work with.
• 5. Pinch off some candy mixture and roll in the palm of your hand to make a ball. Place on pan and place back in the fridge ge till good and cold a couple of hours will be necessary to be able to dip in the hot chocolate
• 6. In a candy melt machine I melted the bark and dipped the balls one at a time placed on parchment paper and put back in the fridge and left all night. Place in a airtight container and keep refrigerated till use of them.

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.