A simple 5-minute cherry cake recipe that is cheap and delicious
Finally, fresh cherries are available, so we made a wonderful cherry cake. It's a very simple recipe that only requires basic ingredients found at home. It's an inexpensive and delicious cherry cake recipe.
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Ingredients
500 g flour
1 teaspoon of baking soda
230 g sugar
1 teaspoon of vanilla sugar
80 g coconut flakes
2 egg
50 ml oil
400 ml milk
300 g cherry
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Rock Recipes Newfoundland Cherry Cake
NEWFOUNDLAND CHERRY CAKE RECIPE HERE:
Follow along with Olivia as she bakes a classic Newfoundland Cherry Cake. This Christmas favourite has been loved by many generations of Newfoundlanders - this recipe in particular is one of the best out there. A perfect way to kick off the Holiday Baking season.
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Chocolate Cherry Rye Bread
PREP TIME: 5 minutes (plus 2 - 2 ½ hours for total rise time)
BAKE TIME: 40 minutes
SPECIAL EQUIPMENT: KitchenAid® Bread Bowl with Baking Lid; KitchenAid® Artisan Stand Mixer with dough hook; parchment paper; kitchen scale
INGREDIENTS:
2 cups (275g) all purpose flour
¾ cup (77g) dark rye flour
2 ¼ teaspoons (6g) rapid rise yeast
1 teaspoon (8g) kosher salt
2 tablespoons (15g) dutch process cocoa powder
2 tablespoons (25g) granulated sugar
1 ½ cups (355ml) warm water
¾ cup (120g) dried cherries, rough chopped
¾ cup (128g) semi-sweet chocolate chips
DIRECTIONS:
1. Prepare all your ingredients at your workstation. Warm the KitchenAid® Bread Bowl by filling it with hot water - then, pour out the water and pat dry. Add the flours, yeast, salt, cocoa powder, sugar and water into the Bread Bowl. Use a pastry spatula or wooden spoon and stir ingredients together until all are moistened. Affix the dough hook to your KitchenAid® Artisan Stand Mixer and turn the mixer to speed 2. After about 30 seconds, add in the chopped dried cherries and chocolate chips; and, allow to knead for another 30 seconds - or, until the dough starts to pull away from the sides of the bowl, but is still wet. Do not over knead. Remove the dough from the hook and then remove the bowl from the stand mixer. Generously flour the bowl and the top of the dough with all purpose flour, and use your hands (or pastry spatula) to gather the dough and turn it in the flour so it is fully coated. Sprinkle a bit more flour on the top, then cover the bowl with the lid. Allow the dough to rise in a warm area for 1 ½ - 2 hours, or until it has reached close to the top proofing line.
2. Uncover the bowl and, with floured hands, gently pull the dough from the sides of the bowl into a ball, and then place the ball onto a floured surface. With dough in a rough round in front of you, pinch the top of the dough, stretch it away from you, then fold it into the center of the dough like you are folding an envelope. Give the dough a slight twist and do the same thing to the portion now at the top. Continue turning, stretching and folding the dough into the center for three to four full circles. (You will notice it gets harder to stretch the dough as you work.) After the final stretch and fold, flip the dough over, fold side down. Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. This action will smooth the dough into a round mound.
3. Let the dough sit in place while you quickly wash out the bread bowl and dry it thoroughly. Generously flour the clean inside of the Bread Bowl and return the dough, seam side down, to the Bread Bowl. Cover the bowl with the lid and allow it to rise for 30 more minutes. (Dough should feel marshmallowy when gently pressed with a finger.)
4. While dough is on second rise, preheat the oven to 450°F/232°C. (NOTE: Set your rack as close to the center of the oven as possible while still leaving enough height for the lidded Bread Bowl to fit.) When ready to bake, remove the lid from the Bread Bowl and line the inside of the lid with a round of parchment paper. Carefully invert the dough from the Bread Bowl onto the parchment covered surface (so the fold side is now facing up), being careful not to deflate it or disturb the shape. Dust out the excess flour from the Bread Bowl, then cover the dough with the Bread Bowl and place in the oven. Bake for 30 minutes. Then, remove the Bread Bowl to expose the bread and finish baking for 10-12 more minutes, or until the crust is crispy and hollow when you knock on it. Remove to a cooling rack and let cool before slicing.
Chef’s Notes:
● It’s always best to weigh the flour when making bread. If you don’t have a kitchen scale, do not pack the flour when measuring. Simply ‘fluff’ the flour before filling your measuring cup, then use the back of a kitchen knife to push off any excess above the rim.
● There is no need to score the top of this bread when baking. When the dough is inverted onto the lid after the second rise, there are natural cracks (from the stretch and fold process) that will expand and give this bread the perfect artisan loaf look.
Cherry Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cherry Pound Cake. Full of red and green candied cherries, this Cherry Pound Cake is perfect for the Christmas season. It has a moist and dense texture, a soft and tender crumb, and tastes buttery sweet. Serve it in thin slices with a hot cup of tea or coffee.
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Cherry bread: the pinkest bread ever!
INGREDIENTS
3/4 cup granulated sugar 1/2 cup milk 1/2 cup oil 1 large egg 1 tsp vanilla extract 2 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt 2 jars maraschino cherries Glaze:
2 cups powdered sugar 2 tbsp melted butter 1/3 cup maraschino cherry juice 1/2 tsp almond extract
METHOD
In a medium bowl, beat together the sugar, milk, oil, egg and vanilla. In a smaller bowl, mix the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Drain the cherries, reserving 1/3 cup juice for the glaze. Chop the cherries in a food processor and add them into the batter. Bake at 350°F/180°C for 50-55 minutes. Let it cool completely To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until combined. Once the bread is cool, drizzle the glaze on top of the bread.
CHERRY BREAD: Turn Your Leftover Bread into Ridiculously EASY & JUICY Dessert ???? A Different KADAYIF
Today, I'm excited to share with you a royal treat from the Ottoman Palaces straight to your plate! Join us as we make an easy homemade Cherry Bread Kadayıf ????, a delightful dessert that pairs perfectly with both clotted cream and ice cream. This recipe is simple, fun, and absolutely delicious. Perfect for any occasion, you'll learn how to create a dessert that's both elegant and easy at home.
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Cherry Bread
Serving: 12
Difficulty: Easy
Cooking time: 20 minutes
Preparation time: 15 minutes
450 g cherry, fresh or frozen, pitted
1,5 lt water, 6 cups
450 g sugar, 1+4/5 cups
Crustless stale toast bread, sliced 2 cm thick
Clotted cream, for serving
• To make the sherbet, mix the sugar, cherries, and water in a pan, when it starts to boil spare 2 spoons of cherries for later, simmer the sherbet for 15 minutes.
• Place the breads on a baking tray. Dry and warm up the breads in the oven with fan at 175 C (347 F), for 5-10 minutes.
• While the breads are hot, pour the hot sherbet over the bread.
• Turn on the stove and place the tray on it. Drain the sherbet into the bread over low heat.
• When the breads absorb the sherbet, let it come to room temperature and keep it in the refrigerator for 2-4 hours, or 12 hours if you have time, then serve it with buffalo clotted cream and cherries that you spared before. Enjoy!