Citron Cherry Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the flour and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and red food color. Beat in the flour mixture alternately with the cherry juice. Stir in the cherries. Pour batter into prepared pans.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
• Whisk flour, baking powder, and salt together in a bowl.
• Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
• Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
• In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, or until it tests done. Cool.
• In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

Steps:

• Preheat oven to 300*. spray 10" tube pan or 2 loaf pans with non-stick cooking spray. Cream butter, sugar and extract until fluffy. Add eggs one at a time beating well after each, gradually add flour, add fruit, and pour into prepared pans. Bake 2 hours and 20 minutes for tube pan or bake 1 hour and 30 minutes for loaf pans. Cake is done when toothpick inserted in middle of cake comes out clean. Cool in pan.

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
• For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
• Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

Steps:

• In a large bowl, combine the flour, baking powder, salt, suger.
• In a smaller bowl, mash the bananas.
• To the bananas, add the eggs, vanilla extract, milk and oil and mix. Combine cherries into the mix.
• Add the wet mixture to the other dry ingredients in the large bowl and mix.
• Spray the baking tin with cooking spray (alternatively, grease tin with butter).
• Pour batter into baking tin and cook in a oven pre-heated to 375 degrees for 1 hour 10 minutes.
• Remove cake from oven and allow to cool for 20 minutes. Turn cake onto a plate and allow to cool.

Steps:

• Mix egg yolks, lemon rind and juice, sugar and yogurt together.
• Sift in flour, baking soda, salt and mix thoroughly.
• Mix in cherries or other fruit.
• Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches.
• Pour into greased loaf pan
• Bake at 350 for 40-50 minutes.

Steps:

• Preheat oven to 350°F.
• Butter a 10x4-inch tube pan and sprinkle with bread crumbs.
• In a medium size bowl, beat butter and 1/2 cup sugar at medium speed until light and fluffy (about 2 minutes).
• Add egg yolks and beat until light and fluffy.
• Gradually beat in flour and salt.
• In a separate bowl, beat egg whites until foamy.
• On high speed, beat 1/4 cup sugar into whites, 2 tablespoons at a time, until they are stiff and glossy.
• Gently fold beaten whites into batter.
• Spread batter evenly in pan, top with cherries.
• Bake at 350°F for about 35-40 minutes.
• or until cake is set and toothpick comes out clean.
• Cool in pan for 5 minutes, loosen sides and remove from pan.
• Cool completely on rack, drizzle cooled cake with almond glaze.
• ---Almond Glaze---.
• Mix powdered sugar, almond extract and water (1 teaspoon at a time) until smooth and the consistency of a thin syrup.

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely., In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth. , Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable., In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting., Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake , To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe vines on cake. Change to shell tip #21; pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator.

Steps:

• Combine all ingredients, leaving cherry pie filling and chips to the end.
• Pour into a greased and floured bundt pan.
• Bake at 350 degrees F for 1 hour until done.
• Cool.
• Sprinkle with powdered sugar, or make a glaze to drizzle on the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt, melted chocolate and cherries with juice. Stir together the flour and baking soda and beat into the creamed mixture alternately with the sour milk. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.