Cherry Pound Cake Dessert Recipes

Steps:

• Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water, then pie filling. Refrigerate 1-1/4 hours or until slightly thickened.
• Cover bottom of 13x9-inch dish with cake slices; cover with gelatin mixture.
• Refrigerate 2 hours or until firm. Spread with COOL WHIP before serving.

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.

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold cherry preserves into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Steps:

• Mix the flour, baking powder and baking soda together.
• Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
• Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.

Steps:

• 1. Cream shortening, margarine and sugar. Add eggs, 1 at a time;mix well. Add cherries and flavorings. Add milk and flour alternately. Add cherry juice. Pour into greased and floured tube pan. Place in cold oven and bake at 300 degrees for 1 1/2 to 1 3/4 hrs. (I check at 1 1/2 hrs) Cool in pan for 15 minutes. Remove from pan and cool completely before icing. * Make sure you use a large tube pan as this makes a larger cake.
• 2. Icing: Cream together cream cheese, sugar and margarine. Add cherries and flavoring; mix well. Spread on cake.