Moms Cherry Cake Recipes

MOM'S CHERRY NUT CAKE

Steps:

• 1. Make white cake exactly as is says on the box.... Once that is done add walnuts and or pecans and maraschino cherries stir to mix gently then cook as directed on the cake mix box.
• 2. Frosting Cook flour and milk until thick. (let coolcompletely you can stir a few times while cooling) Beat sugar, butter and margarine until fluffy. Add flour mixture, beat on high and add vanilla Tip Put flour and milk together and stir well and blended then heat slowly while stirring extra fine sugar is good in this recipe I use regular sugar personally.

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 CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.

CHERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
• Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.

MOM'S SHERRY CAKE

Steps:

• (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
• Combine cinnamon mixture.
• Butter the sides and bottom of Bundt or angel food tin.
• Sprinkle part of cinnamon mixture into pan covering sides and bottom.
• Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
• Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
• Let cool; place on serving plate.
• Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
• Let frosting set before serving.
• Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).