Maraschino Cherry Pound Cake By Rose 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:

• 1. Preheat oven to 325 degrees F. Spray bundt pan generously with cooking spray or I prefer to use Baker's Joy, (I call it my man in the can) Smile
• 2. Cream butter,& cream cheese in mixing bowl, then gradually add sugar, and beat until light and airy. At least 10 to 15 minutes. Then add eggs one at a time beating well after each addition.
• 3. Gradually add flour a little at a time alternating with milk and liqueur or cherry juice. Beat well until well mixed. Add in chopped Cherries and extracts and beat till blended.
• 4. Pour batter into prepared pan, and bake in preheated 325 degree F. oven and bake for 1 hour and 30 minutes to 1 hour 30 minutes or until toothpick inserted into center of cake comes out clean.
• 5. Note you can divide batter between 2 loaf pans if desired, and lessen baking time about 10 to 20 minutes, but check to make sure cake is done. Frost cake with Cream Cheese frostingby beating ingredients together, Add 1 jar of chopped cherries drained to cream cheese frosting, and stir to mix, add 1 1/2 teaspoon cherry liqueur or cherry extract, stir to mix and frost cake. Garnish with additional cherry halves and shredded coconut if desired.
• 6. PLEASE NOTE: IF YOU DO NOT HAVE A 16 CUP BUNDT PAN, THEN ONLY USE 3 1/2 CUPS FLOUR

Steps:

• 1. Heat oven to 350. Grease and flour 12cup bunt pan or 2 loaf pans.
• 2. Beat sugar, butter, vanilla, and eggs on low speed till mixed. Beat on high for 5 mins till light and fluffy.
• 3. Mix dry ingredients together. Then beat in dry ingredients alternating with evaporated milk on low speed.
• 4. When all the dry ingredients and evaporated milk are all incorporated, stir the cherries into the batter then pour into floured pans.
• 5. Bake 70-80 mins in 350 oven. When tooth pick inserted into the centre of the cakes comes out clean the cakes are done.

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 the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Cut each maraschino cherry into 8 pieces; set aside.
• Sift cake flour, baking powder, and salt into a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy.
• Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• Preheat oven to 325.
• Drain cherries & dry thoroughly.
• Sift flour, baking powder.
• Coat cherries with a little of this dry mixture.
• Beat butter& sugar together until light& fluffy.
• Add eggs one at a time beating well after each addition.
• add flavouring.
• Stir in remaining flour mixture alternately with milk.
• When smoothly blended add the cherries stirring them in.
• scrape into a well greased tube pan.
• Bake about 2 hours or until cake is set.
• Test with toothpick.
• cool before removing from pan.

Steps:

• cream butter and sugar -- add eggs, mix well.
• add dry ingredients, alternately with milk --
• fold in flavorings -- nuts and cherries, which have been slightly chopped, drained.(be sure to reserve the juice) --
• pour into 13x9 baking pan which has been greased and floured --
• bake at 350* for 55 minutes.
• mix reserved cherry juice and enough powdered sugar to make a drizzling glaze.
• drizzle over the top of cooled cake.
• garnish with cherries and walnuts, if desired -- .