Cherry Cake
I've dressed up my Vanilla Cake recipe with morello cherries and I must say the combination is simply DIVINE. Don’t take my word for it, give it a try ;)
Ingredients & method:
• 200g – 14 tbsp. unsalted butter
• 300g – 1½ cups granulated white sugar
• 5ml – 1 tsp. vanilla extract
• a pinch of salt
• 10g – 2 tsp. lemon & orange zest
• 5 medium eggs, separated (large US)
• 390g – 3 cups flour
• 10g – 2 tsp. baking powder
• 160ml – 2/3 cup milk
• 340g – 12 oz morello cherries, pitted
• 15g – 2 tbsp. flour
• confectioners' sugar, for dusting
Preheat the oven to 175°C – 350°F. Grease and flour a 31 x 23 – 12 x 9 inch baking pan. In a medium bowl, whisk together the flour and baking powder; set aside.
In a large bowl, beat together the butter and sugar until light and fluffy. Mix in the vanilla extract, salt and citrus zests. Beat in the egg yolks, one at a time. Alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.
In a clean bowl, beat the egg whites until soft peaks form; gently fold them into the cake mixture.
Pour the mixture into the prepared pan and level the top. Place the cherries in a small bowl and toss with two tablespoon of flour. Scatter them on top of the cake mixture. Bake until golden brown and toothpick inserted in the center of the cake comes out clean, around 30 – 35 minutes. Leave in the pan for 5 minutes, then turn out on a wire rack to cool completely.
To serve, dust the cake with confectioners' sugar and cut into squares.
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Music by BENSOUND
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Classic Cherry Cake how to Recipe Demo at Bakery
Learn how to make a Classic Cherry Cake from scratch. This old school recipe is the world’s best, that melts in your mouth delicious and this recipe is so easy !
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
How to make Classic Cherry Recipe Cake
Recipe Video Link :
Please note that the Video my differ from the written recipe
Recipe Ingredients:
200g Softened unsalted butter
250g Glace Cherries
200g Castor sugar
175g Egg
200g Plain flour
85g ground almond
Grated zest 1 lemon & juice
5g Baking Powder
900g loaf tin or 20cm round cake tin
Method:
1. Preheat the oven to 180c / 350f
1. Oil & line the base of a 900g loaf tin or a 20cm round cake with greaseproof paper.
2. Put the butter and sugar into the bowl of a freestanding mixer with 3 speed, then beat until light.
3. Scrape down and start adding in the egg over 5 mins on 2 speed then mix on 3 speed for 5 mins
4. Mix together the cherries & sifted ground almonds, with a tablespoon of the flour. Now in a 2nd bowl sift the flour & baking powder together
5. Scrape down the mixing bowl now add in the lemon zest, flour & cherry mixture, now add in the juice of the lemon fold lightly in evenly into the batter & fold until clear.
6. Put the batter into the tin and smooth over the top add some crushed sugar cubes or granulated sugar and now pop some cherries on the top
7. Bake for around 1 – 1 ¼ hours or until golden brown and a skewer inserted in the middle comes out clean.
Please note times can vary it’s down to the types of ovens and the tins size i.e. small tin may take about 60min large tins about 90min
Tip : ( add a small amount of Ice into oven at the same time as baking this help )
6. Remove cake from the oven then leave to cool for 30 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing.
The Cake will keep in an airtight container for five days
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Ground Almonds
Glace Cherry Halves
Soft White Plain Flour
Ground almond
Castor sugar
Baking Powder
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Home baker flapjack recipes link :
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Confectionery Butter Creams and Fillings at Bakery Link :
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Kitchenaid
Bako Castor Sugar
Shipton Mill Flour
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Cherry Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cherry Cake. As soon as sweet Bing cherries are in season, I cannot resist putting some aside to make this Cherry Cake with its pretty polka dot design. It is very similar in looks to a Cherry Clafoutis, only instead of a thin pancake-like batter, the cherries are suspended in an almond flavored cake batter. It is wonderful when served warm from the oven, with or without a dollop of whipped cream, custard, or creme fraiche.
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How to make Cherry Cake| recipe
Recipe
6-eggs
2-vanilla sugar
150g-sugar
110g-flour
How to make 1950's Maraschino Cherry Cake | Dining Through The Decades Episode 5
Hello Darlings, In this weeks episode of Dining through the Decades I make a quick and easy Maraschino Cherry Cake! It was so simple to make because it was all done in ONE bowl, which is way less washing up and makes your life so much easier!! This cake was an absolute hit, both myself and James have almost polished it off!! Make sure to let me now in the comments if you decide to try this recipe out!
Lots of love,
Sage xx
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Here are the recipes:
Maraschino Quick Cake
1/2 cup shortening
2 1/4 cups sifted cake flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup maraschino-cherry juice
16 maraschino cherries (cut in eighths)
1/2 cup milk
4 unbeaten egg whites
1/2 cup chopped walnuts
Stir shortening just to soften. Sift in dry ingredients.
Add cherry juice, cherries, milk; mix till all flour is dampened. Then beat vigorously 2 minutes.
Add egg whites; beat vigorously 2 minutes longer. Fold in nuts.
Bake in 2 paper-lined 8x1 1/2-inch round pans in moderate oven (350F/176C) for 30 to 35 minutes.
Frost with Fluffy Frosting; decorate with cherry halves.
Fluffy Frosting
1 cup sugar
1/4 teaspoon cream of tartar
Dash salt
1/3 cup water
1 tablespoon light corn syrup (can also use golden syrup, honey, agave or glucose syrup)
1 egg white
1/4 teaspoon vanilla
Bring sugar, cream of tartar, salt, water, and corn syrup to boil; cook until sugar dissolves.
Add to unbeaten egg white, beating constantly with a rotary or electric beater until frosting is of spreadable consistency.
Add vanilla.
Frosts tops, sides of two 9-inch layers.
빨간체리 마라스키노. 버터크림 체리 케이크/ Maraschino Cherry Cake
안녕하세요 ^^
이 번 케이크는 마라스키노 체리로 간단하게 만든 케이크 입니다.
네, 병에 들어있는 빨간 그 체리요.
칵테일에 한 개씩 넣거나.. 옛날식 팥빙수에 얹어주는 과일조림 중에 섞여있고,
아이스크림, 파르페 등에 자주 사용되는 설탕에 절인 달달한 그 체리 말이에요.
어릴적 은근 좋아했는데... 요즘은 제 아이가 좋아하네요.
물론 착향료가 들어가서 맛 있겠지만요 쩝....
어쨌든 약간 올드해 보이는 이 케이크는 사실 정말 맛있어요.
올드한 감성을 살려서 케이크 색도 레트로 하게 만들어 보았습니다.
재료
마라스키노 체리 100g
버터 130g
설탕 190g
달걀1개
달걀흰자 2 개
박력분 225g
베이킹 파우더 11g
플레인 요거트 140g
체리시럽 (체리 병에있는) 90g
소금 1g
핑크 식용색소 약간 (옵션)
스위스머랭 버터크림
설탕 245g
달걀흰자 170g
버터 400g
마라스키노 시럽 12g
키르슈 또는 럼 6g
데코릴리프(모라) 스카이블루 + 윌튼 로얄블루 색소 약간씩 (옵션)
데코용 꼭지 달린 마라스키노 체리 원하는 양
* 꼭지 달린 체리가 데코에 좀더 이뻐요.
Hello ^^
This is a simple cake made with Maraschino Cherries.
Yes, the red cherry in the bottle.
The candied sweet cherries that are often used in ice cream, parfaits, and cocktail.
And Korean sometimes enjoy it with “Patbingsu”.
Patbingsu is a very popular summer dessert in Korea.
It's made with red bean paste, milk, ice cream, rice cake, and fruits on ice flake. This ice dessert is sweet, but just right. This has an irresistible taste. I hope you must try it someday.
Anyway, when I was young, I liked this sweet red cherries so much… These days my child likes it.
Of course, it will be delicious because it contains artificial flavors.????
Anyway, this cake seems old fashioned(but the taste is actually really good.)
So I made the cake color retro.
Please enjoy it!
Ingredients
100g Maraschino Cherry
130g unsalted butter
190g sugar
1 egg
2 egg whites
225g cake flour9 or all-purpose flour)
11g baking powder
140g plain Yogurt
90g Maraschino cherry syrup (from the cherry bottle)
1g salt
Some pink food coloring (optional)
Swiss Meringue Butter Cream
245g sugar
170g egg White
400g unsalted butter
12g Maraschino cherry syrup (from the cherry bottle)
6g Kirsch or Rum
Deco Relief Sky Blue + Wilton Royal Blue Coloring (optional)
Decoration
Maraschino cherries with stems.