Cherry Vanilla Tea Cake With Vanilla Sugar Recipes

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CHERRY VANILLA CAKE



Cherry Vanilla Cake image

I decided to post this recipe since it is scribbled on a yellowed paper napkin. Easy I have no clue how long I have had the napkin or where I got the recipe

Provided by mandabears

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 7

1 (18 ounce) package white cake mix or 1 (18 ounce) package French vanilla cake mix
1 (21 ounce) can cherry pie filling
2 eggs
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
2/3 cup chopped almonds

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 13 x 9 pan.
  • Mix cherry pie filling and cake mix together by hand.
  • Add rest of ingredients and stir by hand until well mixed.
  • Pour into prepared pan.
  • Bake for 40-50 minutes or until top is golden brown.
  • I usually do not frost this cake, I dust it with confectioners sugar.

Nutrition Facts : Calories 4881.6, Fat 260.4, SaturatedFat 34.2, Cholesterol 423, Sodium 3974.8, Carbohydrate 587.4, Fiber 19.1, Sugar 286.7, Protein 58.3

CHERRY TEA CAKES



Cherry Tea Cakes image

Enjoy this delicious cookie using Gold Medal® all-purpose flour - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 60

Number Of Ingredients 9

1 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 or 4 drops red food color
2 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 cup drained maraschino cherries, chopped
1/2 cup white vanilla baking chips

Steps:

  • Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
  • Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
  • In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g

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