Rose Marys Maraschino Pound Cake Recipes

Steps:

• 1. Preheat ovend to 325 grease and flour an 8 inch tube pan or I use a star shaped pan. Mix together the flour, baking powder and salt set aside. Drain your jar of maraschino cherries, blot off excess juice and cut the cherries in half, 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 extracts. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in the 1/4 cup of flour then fold them into the batter. Spread into the prepared pan. Bake in preheated oven for 80 minutes and test. Let cool in the pan for at least 20 minutes, turn out on wire rack and cool completely. I powder sugar mine.

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:

• Preheat oven to 350 degrees. Butter two 4 1/2-by-8 1/2-inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, and 1 teaspoon salt.
• Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with milk.
• Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to a wire rack. Let cool for 15 minutes more. Slice, and serve warm with more honey.

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 350*F. Grease and flour six 6x3" loaf pans.
• In a large bowl, using an electric mixer, cream together the butter, sugar, eggs, and vanilla on low speed until blended, then on high speed for 5 minutes until light and fluffy.
• In another bowl, whisk together the flour, baking powder, and salt.
• Add the flour mixture to the butter mixture alternately with the condensed milk, blending lightly after each addition. Fold in the cherries.
• Divide batter evenly among the prepared pans; bake for 45 minutes or until a toothpick tests done.
• Cool in pans for 5 minutes; remove from pans and cool completely on wire racks. Dust with powdered sugar.