Cherry Bakewell Cake | Baking with Kids | British Bake | How to | Recipe | Kenwood Kids Club | Ep152
The summer holidays are finally here and it’s the perfect time to get stuck into some fun new baking projects!
This week, Mr Baker is treating us to a delicious new take on another British classic, in the form of his new Cherry Bakewell Cake.
Two delicious layers of almond sponge cake and a tasty cherry jam filling are all topped off with a traditional water icing, toasted almonds and even more cherries! A truly tasty combination reimagined into an absolutely scrumptious cake!
Fancy baking along with Mr Baker and whipping up a Cherry Bakewell Cake of your own? Find the full recipe over on the Kenwood Kids Club website, right here:
Oh, and don’t forget to share the results with us right here in the Kenwood Kids Club!
Cherry Bakewell Cake Ingredients:
For the cake:
- 200g butter or baking spread
- 200g caster sugar
- 4 medium free range eggs
- 1tsp almond extract
- 120g self raising flour
- 1tsp baking powder
- 80g ground almonds
To fill:
- cherry jam
For the topping/decorations:
- 200g icing sugar
- 2-3tbsps water
- toasted flaked almonds
- glacé cherries (optional)
If you do whip up Mr Baker’s Cherry Bakewell Cake, be sure to share the results with us over on the Kenwood Kids Club website to be in with a chance of winning our Star Baker of the Month competition and getting your hands on a fabulous Kenwood Kids Club goodie bag - including an amazing Kenwood hand mixer! You can enter here:
Don’t forget to SUBSCRIBE - we post a brand new episode every Thursday at 4pm!
Join the Kenwood Kids Club:
#kenwoodcan #kenwoodkidsclub
Maraschino Cherry Cake with Cream Cheese Icing
No act of love, however small, is ever wasted
Easy cooking for busy families
The recipe is below:
1 box white cake mix
3 eggs
3/4 cups oil
1/2 cup water
3 oz. box of cherry jello
10 to 12 oz jar of maraschino cherries drained and chopped
Mix everything together and pour into a 9 x 13 sprayed baking dish.
Preheat oven to 350 F and bake cake 30 minutes. Let it cool when done.
Icing
4 oz softened cream cheese
4 Tablespoons softened butter
Mix the two together
Add 2 tsp. almond extract
2-1/2 to 3 cups sifted confectioners sugar
Add to the rest of the mixture and cream it in
Add 2 to 3 tsp. of milk and mix
1 tsp. lemon juice (optional) add
Add any left over cherries into the mixture or cut them in half and add to the top of the iced cake. Enjoy!!
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????Tartlet With Cherry Confit #shorts #foodshorts #baking
????Find the recipe for this elegant tartlet in “The Art of Elegant Baking”???? recipe book!
To get the book visit our website kica-academy.com
????The book features 30 foolproof recipes from timeless classics to modern patisserie wonders.
???????? Acquire new skills, learn new techniques and creating new pastry masterpiece in your own kitchen!
Cherry Cake - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Traditional Newfoundland Cherry Cake, made with red or green cherries. Error in video I used 1½ TSP of baking powder.
( NOT TBSP) Thanks
SEE RECIPE BELOW!
for more recipes.
for our cookbooks.
Ingredients:
1½ Cups Butter or less
1½ Cups Sugar or less
3 Eggs
1 Tsp Vanilla or Almond extract
3 Cups Flour
1½ Tsp Baking Powder ( NOT 1½ TABLESPOONS )
1 Cup Carnation Milk ( room temp ) evaporated milk, or milk of choice
1 Cup Halved Glacé Cherries ( roll in 1/4 cup flour before adding to mixture )
ERROR MADE IN VIDEO, I SAID 1½TABLESPOONS OF BAKING POWDER, YOU ONLY NEED 1½ TEASPOON FULL. Please except my apologies. Bonita
Method:
- Cream together butter and sugar.
- Add eggs one at a time, mix well until light and fluffy.
- Mix in vanilla or almond extract.
- In another bowl sift or mix together flour and baking powder.
- Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
- Fold cherries that have been rolled in flour to your mixture. Grease one 10 inch springform pan or two loaf pans, or pans of choice.
- Bake in a 350°F, Preheated oven for 45 minutes to an hour depending on your oven, before removing from your oven check the middle of your cake first with a toothpick if it comes out dry it's done if wet close oven door and leave for another five minutes or so . Don't over bake your cherry cake , this will make your cake dry.
- Remove cake from your oven let set in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Cherry & Almond Crumble Cake | Baking with Kids | How to | Recipe | Kenwood Kids Club | Episode 94
Continuing last week’s theme of celebrating unusual national days, this week Mr Baker is turning his attention to a US celebration, Cherry Dessert Day – which just so happens to be today!
Rather than whipping up something traditionally American though, he’s putting his own cakey spin on the theme, with a brand new Cherry & Almond Crumble Cake.
A moist and delicious almond sponge, a generous serving of cherry conserve, and a sweet and crispy crumble topping all come together to create an amazing flavour sensation! We absolutely love it and we think you will too, so be sure to give it a try this week!
Fancy baking along with Mr Baker and whipping up a Cherry & Almond Crumble Cake of your own? Find the full recipe over on the Kenwood Kids Club website, right here:
Oh, and don’t forget to share the results with us right here in the Kenwood Kids Club!
Cherry & Almond Crumble Cake Ingredients:
For the almond sponge:
- 175g softened butter
- 175g caster sugar
- 3 medium eggs
- 100g self raising flour
- 750g ground almonds
- 1tbsp milk
For the crumble mix:
- 100g plain flour
- 50g caster sugar
- 50g chilled butter
- 30g flaked almonds
For the cherry topping:
- Your favourite cherry jam or conserve
If you do whip up Mr Baker's Cherry & Almond Crumble Cake, be sure to share the results with us over on the Kenwood Kids Club website to be in with a chance of winning our Star Baker of the Month competition and getting your hands on a fabulous Kenwood Kids Club goodie bag - including an amazing Kenwood hand mixer! You can enter here:
Don’t forget to SUBSCRIBE - we post a brand new episode every Thursday at 4pm!
Join the Kenwood Kids Club:
#kenwoodcan #kenwoodkidsclub
Cherry Dump Cake
Cherry dump cake is the easiest dessert ever! An easy dump and bake cake that’s made with cake mix! ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #cherrydumpcake #dumpcakerecipe #cherrycake
PRINT THE RECIPE ➡️
Ingredients ⬇️
42 ounce cherry pie filling, 2 21 ounce cans
1 box yellow cake mix, or white cake mix
10 tablespoons unsalted butter, melted and 2 more tablespoons for greasing the baking dish
Instructions ⬇️
Preheat oven to 350 degrees F.
Grease a 9×13 inch baking dish with butter or spray it with nonstick baking spray.
Add the cherry pie filling to the bottom of the baking dish, and using a rubber spatula, spread it evenly over the surface of the dish.
Sprinkle the cake mix on top of the cherry filling, distribute evenly. Shake the pan, to make sure the cake mix is spread evenly.
Drizzle the melted butter over the cake mix, try to distribute it evenly. Shake the pan again.
Bake the Cherry Dump Cake in the preheated oven for about 50 minutes or until the top is golden brown. Start checking on the cake after 40 minutes.
Remove cake from oven and let it just slightly cool on a cooling rack.
Scoop cake into bowls, top with vanilla ice cream and maraschino cherries.
Serve warm.
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