Cherry Almond Pound Cake Food

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.

CHERRY AND ALMOND CAKE

Steps:

• Pre-heat oven to 160C/ 325F/ Gas 3.
• Line a 20cm deep cake tin with greased non-stick baking paper.
• Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
• Place the butter and sugar in a large bowl and cream together.
• Add the almond essence and then gradually add the eggs, beating well in between each addition.
• Stir in 60g of flaked almonds and the lemon rind.
• Fold in both flours and then gently fold in the cherries.
• Spoon the mixture into the prepared tin and level the surface.
• Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
• Remove from the oven and allow to cool on a wire rack.

CHERRY POUND CAKE

Steps:

• Beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy.
• Combine flour, baking powder and salt.
• Add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition.
• Fold in cherries.
• Turn batter into greased and floured bundt or tube pan.
• Bake at 350° for 55 minutes.
• Cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean.
• Let cool in pan for 5 minutes; invert cake onto rack and let cool completely.
• Sprinkle with icing sugar to finish.

CHERRY ALMOND POUND CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
• Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
• Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

EASY CHERRY CAKE

Steps:

• Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
• Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.
• Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3-4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.
• Add the vanilla extract and lemon zest and mix again to combine.
• Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.
• Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.
• Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing.

WARM ALMOND-CHERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
• Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

LOW-FAT CHERRY-ALMOND ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
• In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

CHERRY LOAF POUND CAKE

Steps:

• Combine flour and salt.
• Stir well to blend.
• Mix 1/2 cup flour mixture with cherries.
• Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Add remaining flour gradually.
• Stir in extract and floured cherries, mixing until well blended.
• Spread in greased loaf pan.
• (I use a veg. spray).
• Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
• Don't be concerned if cake cracks on top, it is supposed to.

CHERRY ALMOND CAKE

Steps:

• To prepare the topping: Whisk together the first four ingredients (flour, sugar, cinnamon, and salt).
• Crumble in the almond paste, and add the almond extract.
• Work in the cold butter till the mixture becomes crumbly. Set aside.
• Preheat the oven to 350°F.
• Grease and flour a 10" x 10" or 9" x 13" pan.
• To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.
• Add the eggs one at a time, beating well after each.
• Add the flour in thirds, alternately with the sour cream, blending well after each addition.
• Spread the batter in the prepared pan.
• Top with the cherries and streusel topping.
• Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
• Remove from the oven.
• While the cake is baking, prepare the glaze by combining the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.
• Drizzle it over the still-hot coffeecake.
• Garnish with toasted sliced almonds, if desired.
• Serve warm or at room temperature.

CHERRY-ALMOND CREAM CHEESE POUND CAKE

Steps:

• Add cherries and kirsch to a small bowl; let stand for 20 minutes.
• Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
• Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
• In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
• Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
• Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Beat in the vanilla and almond extract.
• Add the flour mixture at low speed, mixing just until blended.
• Add in cherries, along with any remaining liquid, and mix until blended.
• Scrape batter into prepared pan.
• Bake the cake for 55-65 minutes, until a pick comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Dust the cake lightly with powdered sugar right before serving.

CHERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely.

WHITE CHOCOLATE - ALMOND- CHERRY POUND CAKE

Steps:

• Pre heat oven to 325 degrees.
• In medium bowl, mix first 5 ingredients for 2 minutes.
• Fold in white chocolate and cherries.
• Pour into a greased and floured bundt pan.
• Bake for 55 to 60 minutes or until tooth pick comes out clean.

CHERRY ALMOND BUNDT CAKE

Steps:

• Preheat the oven to 325°.
• Take your bundt pan and grease and flour it completely to ensure proper cooking and non-sticking.
• In a large bowl or stand mixer cream the butter until smooth.
• Now add the sugar and continue beating it until it's light and fluffy.
• Add the almond extract and mix.
• Slowly add the eggs one at a time.Making sure each one is mixed, then add the next egg.Repeat steps.
• In a separate bowl, sift the flour, baking powder and salt.
• Begin to add parts of the dry ingredients and milk, beat until combined.
• Repeat steps until all ingredients are well combined.
• Pour the cherries into a strainer to rinse the juice from the cherries into a large bowl.
• Keep the juice.
• Pour 1/2 of your batter into the bundt cake pan.
• Add your 3/4 of the cherries to the batter and lightly stir.
• Lightly drizzle some of the juice into the bundt pan.
• Lightly stir to combine.
• Add the rest of the batter and repeat the steps with cherries and juice.
• Cover the bundt pan with aluminum foil.
• Bake at 325° for 65-70 minutes.
• Remove from bundt pan and let cool.

CHERRY ALMOND CAKE

Steps:

• Preheat the oven to 375°F. Line the bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess. Working over a bowl pit 1 pound of the cherries, reserving any juice.
• In a food processor grind fine the almonds with the flour, the baking powder, and the salt. In a bowl with an electric mixer cream the butter with 3/4 cup of the granulated sugar until the mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and stir in the flour mixture, the vanilla, the almond extract, and the reserved cherry juice.
• In another bowl with the electric mixer, beaters cleaned, beat the egg whites until they just hold stiff peaks, stir one fourth of them into the batter to lighten it, and fold in the remaining whites gently but thoroughly. Turn the batter into the pan, smoothing the top, arrange the cherries evenly on it, pressing them into the batter slightly, and sprinkle them with the remaining 1 tablespoon granulated sugar. Bake the cake in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean, and let it cool in the pan on a rack for 10 minutes. Invert the cake onto the rack, invert a cake plate over it, and invert the cake onto the plate. Dust the cake with the confectioners' sugar and garnish it with the additional cherries. Serve the cake warm or at room temperature.