Fresh Cherry Cake Recipes

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 the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
• Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
• To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
• Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
• For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.

Steps:

• Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat in oven until butter is melted, 2-3 minutes. Remove pan from oven; tilt carefully to coat bottom and sides with butter. Immediately sprinkle with 3/4 cup sugar. Arrange cherries in a single layer over sugar, cut side down., In a large bowl, cream shortening and remaining 1-1/2 cups sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Batter may appear curdled. Spoon over cherries., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Preheat oven to 350.
• Grease or Spray bottom of two 8 or 9 inch cake pans.
• *Drain juice from cherries and add water to make 1 1/4 cups.
• Chop cherries in half.
• Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
• Pour into pans.
• Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes in pans.
• Run knife around sides of pans before removing.
• Cool completely before frosting.
• A White Mountain icing is very good.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
• Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
• Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.

Steps:

• Crust-in a bowl, combine cookie crumbs and butter; press into the bottom of a greased 9-inch springform pan; freeze.
• Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream and flour on med-high speed for 3 minutes.
• Mix in sweetened condensed milk.
• Add eggs, one at a time, beating after each addition.
• Add lemon juice, vanilla and almond extract.
• Fold in cherries.
• Pour batter over frozen crust.
• Bake in a preheated 350° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool for 2 hours.
• Cover and refrigerate for 6 hours before decorating and serving.
• Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
• With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
• Add almond extract and stir to incorporate.
• Ice top of cake or pipe rosettes around top of cake, if desired.
• Top with cherries.