Italian Old Fashioned Cherries Cake Or Dolce Di Ciliegie Recipes

Steps:

• Place rack in center of oven and preheat oven to 350°F; grease two 9-inch round cake pans.
• Place the cake mix, cocoa, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop the machine and scrape down sides. Increase the speed to medium and beat 2 minutes more, scraping sides if needed. The batter will look well combined. Divide the batter evenly between cake pans, smoothing with rubber spatula. Place pans side by side in oven.
• Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove from the oven and cool on wire racks for 10 minutes. Run a knife around the edges and invert onto rack, and again until right side up and cool another 30 minutes.

Steps:

• Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
• Drain pineapple, reserving 2 tablespoons of the syrup.
• Arrange pineapple slices close together in butter-sugar mixture.
• Center each slice with a cherry.
• Sift flour, baking powder and salt onto waxed paper.
• Beat egg whites until foamy in medium bowl.
• Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
• With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
• Beat in egg yolks, lemon rind, lemon juice and vanilla.
• Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
• Fold meringue until no streaks of white remain.
• Pour over pineapple in skillet.
• Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
• Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
• Allow skillet to remain over a cake a minute for syrup to drain from pan.
• Serve warm or cold.

Steps:

• Wash cherries and eliminate stones.
• Grease your mold (more or less 10 to 10 inches).
• Distribute the almonds and one tablespoon bread crumbs to coat the bottom of the mold.
• Blend egg yolk with the icing sugar until creamy and soft.
• Incorporate bread crumbs, cornstarch (if using frozen cherries and you have a lot of juice), liqueur, vanilla or lemon zest and the liquid of the cherries (if using frozen ones).
• Beat egg whites separately to soft peaks; incorporate gently into the egg yolk mix.
• Distribute this soft mix equally on the coated mold.
• Drop the cherries on it.
• Bake in the preheated oven at 400 degrees Fahrenheit (200°C) for about 30 minutes or until brown and cooked through (heat and timing are basing it on convection oven).
• Top with powdered sugar.
• Serve hot or cold.
• Suggestion for top presentation: place one piece on the dish, add 1 tablespoon cherry liqueur (or maraschino or sherry) on it and heat in the microwave until hot (about 15-20 seconds). Serve with vanilla ice cream.

Steps:

• Preheat oven to 325F and grease/flour two 8x4" loaf pans.
• Sift dry ingredients together.
• Dredge fruits in flour mixture; set to the side.
• Cream shortening and sugar together; add eggs.
• Combine molasses and milk; add to batter alternatively with dry ingredients.
• Beat well and fold in fruits.
• Pour batter into prepared pans and bake for an hour; increase heat to 350F and continue to bake for an additional 30 minutes, or until cake tests done.
• Let cool in pans for ten minutes; turn out onto cooling racks to complete cooling.