Cherry cake?!
Cherry cake?
recipe plz
Answers:
150g [5oz] glacè cherries
200g [7oz] self-raising flour
175g [6oz] margarine
175g [6oz] caster sugar
50g [2oz] ground almonds*
3 eggs
*dont give this cake to anyone that is allergic to nuts.
Heat oven to 180°c,350°F,gas mark 4
Cut each cherry into quarters, rinse & dry thoroughly.
Grease & line a loaf tin.
Sift the flour into the bowl and add margarine, sugar and ground almonds. Break eggs into a cup and add them too.
Beat the mixture firmly until light and fluffy, then gently fold in pieces of cherry with a metal spoon.
Scrape the mixture into the loaf tin and bake for about 1 & a quarter hours, until it rises and turns golden.
who ate the cherries, shes allergic to cherries lmao
http://www.heritagerecipes.com/cherrycak...
Depends on what kind of cherry cake you want! If you want a white cherry cake, get a box of white cake mix and a can of Sweetened cherry's, either mix it or put cherry's on top with cool whip..or if you want a chocolate cherry cake same thing, but with chocolate cake mix. If you want to make it from scratch i don't know! I always take the easiest route.
INGREDIENTS:
1 can (20 ounces) cherry pie filling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 eggs
3/4 cup granulated sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons milk
PREPARATION:
Heat oven to 350°.
Generously butter an 8-inch square baking pan. Spread the cherry pie filling over the bottom. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs and flavorings. Beat in the sifted dry ingredients, alternating with the milk. Beat until well blended.
Spoon over the cherry pie filling; spread to cover.
Bake for 40 to 50 minutes, or until cake springs back when lightly touched with finger.
Let cool for about 10 minutes. Loosen sides and carefully invert on a serving plate or cake server.
1 package yellow cake mix (pudding-type)
oil and eggs as called for on cake mix package
1/2 cup water
1 can (21 ounces) cherry pie filling
powdered sugar, sifted
PREPARATION:
Prepare cake mix according to package directions, using oil or butter and eggs, and reducing the water to 1/2 cup. Spread batter into a greased and floured 13x9x2-inch baking pan. Spoon cherry pie filling evenly over the batter, then swirl into the batter just enough to give a marbled effect.
Bake cake at 350° for 55 to 60 minutes, until cake bounces back when lightly touched. Cool and sprinkle with sifted powdered sugar. Cherry cake serves 12
Dump Cake recipe
1 (20 ounce) can crushed pineapple with juice
1 (21 ounce) can cherry pie fillin
1 (18 1/2 ounce) box yellow cake mix
can use choc or white
1 cup (2 sticks) margarine, cut in pieces
1 cup chopped nuts
1 cup flaked coconut
Layer in 13x9 glass dish just as listed. Do not mix! and bake at 350 fo 35-45 minutes. Eat alone or scoop over ice cream.
This is real easy and yummy.
For a cake I would suggest just folding in cherry filling in a cake batter and bake according to directions. Good Luck!
Cherry Cake
1-1/2 cups milk
4 eggs
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons vanilla extract
2 to 3 cups fresh black sweet cherries, pitted; or
drained, canned, pitted Bing cherries; or frozen
sweet cherries, thawed and drained
confectioners' (powdered) sugar
Preheat the oven to 350 degrees. To make the batter in a blender, combine the milk, eggs, flour, sugar and vanilla in the blender jar, and whirl them at high speed for a few seconds. Turn the machine off and scrape down the sides of the jar with a rubber spatula, then
blend again for about 40 seconds. To make the batter by hand, stir the flour and eggs together in a large mixing bowl, and slowly stir in the milk, sugar, and vanilla extract. Beat with a whisk or a rotary or electric beater until the flour lumps disappear and the batter is smooth.
Pat the cherries completely dry with paper towels, then spread them evenly in a shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2" deep. Pour in the batter. Bake on the middle shelf of the oven for 1-1/2 hours, or until the top is golden brown and firm to the touch. Dust lightly with confectioners' sugar, and serve the clafoutis while it is still warm.