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Classic Cherry Cake recipe

Classic Cherry Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Cherry cake

Prepare an easy cake mixture, pour it into the tin, pop the cherries on top and stick it in the oven - it couldn't be simpler! This will become your go-to recipe after you try it!

95 people made this

IngredientsServes: 12

  • 125g butter
  • 225g caster sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 100g plain flour
  • 2 1/2 teaspoons baking powder
  • 100g breadcrumbs
  • 500g cherries, stones removed
  • Icing sugar for decoration

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Beat together the butter, sugar, vanilla and eggs till light and creamy. Mix in the the flour mixed with baking powder and the breadcrumbs.
  2. Preheat the oven to 180 C / Gas 4. Grease a springform tin and add the mixture. Spread the cherries (stones removed) over the top press them down slightly.
  3. Bake in the preheated oven for about an hour. Dust the finished cake with icing sugar.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (9)

What size tin?-27 Mar 2014

Don't beat the eggs, sugar, vanilla and eggs at once as this will split the mix. Although the flour will bring it back together if a cake mix splits to far, which it will in this case, the texture is affected and the quality of your cake lowers.-17 May 2012

me and my bestfreind made this cherry cake and it was phenominal! we added a pink fondant on the top, decorated it with spots and stripes and sold the cake for £60 at a cake sale. Thank you so much for putting this recipe up because without this we wouldn't have been able to do this.-08 Jan 2014


Old-fashioned Cherry Cake

OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it.

If you're one of those, we have found the old-fashioned creaming-block-butter method works best, and if you slice the cherries, fold in two thirds of them then simply poke in the other third just before it goes into the oven, they don't sink.


Recipe Summary

  • 1 ½ cups milk
  • ½ vanilla bean, split (Optional)
  • 1 teaspoon unsalted butter
  • 4 cups cherries (with pits)
  • ½ cup all-purpose flour
  • 1 pinch salt
  • ½ cup white sugar
  • 3 eggs
  • 3 tablespoons heavy cream
  • 2 tablespoons white sugar

Combine milk and vanilla bean in a pot and steep for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.

Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time beat with an electric mixer after each addition until smooth and creamy.

Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream mix until smooth. Pour mixture evenly over cherries.

Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.


Recipe Summary

  • 2 ⅛ cups all-purpose flour
  • 2 cups white sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 3 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 (20 ounce) cans pitted sour cherries
  • 1 cup white sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 3 cups heavy whipping cream
  • ⅓ cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans cover bottoms with waxed paper.

In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla beat until well blended. Pour batter into prepared pans.

Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.

Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.

Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs set aside. Reserve 1 1/2 cups Frosting for decorating cake set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting top with 3/4 cup cherry topping. Top with second cake layer repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.


Out of all the desserts I make, I try not to make ones that are too delicate and a cherry cheesecake is a bit delicate. This means that you have to watch it.

Gently shake your cheesecake if you feel like your dessert is about ready and if the center looks too liquidy, then it isn’t ready. If it looks pretty set and only a small amount of the center moves, you are in a good place.

With cheesecake, you really have to know your oven and watch the time. Don’t worry about putting in toothpicks or knives because the center of cheesecake will always be moist.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for baking sheet
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound frozen cherries, thawed and drained
  • Confectioners' sugar, for dusting (optional)

Preheat oven to 325 degrees. Butter a 10-by-15-inch rimmed baking sheet line bottom with waxed paper. Butter paper set aside. In a medium bowl, whisk together flour, baking powder, and salt set aside.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, and mix until just combined (batter will be as thick as cookie dough).

Spread batter evenly on prepared baking sheet scatter cherries over the top. Bake cake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes in pan. Invert onto a wire rack reinvert onto another rack to cool completely (top side up).

To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired.


Ingredients German Cherry Streusel Cake

400 g all purpose flour, unbleached or – Find Original German Wheat Flour –
230 g butter, room temperature
150 g sugar
1 pack. vanilla sugar 0.3oz – How to make Vanilla Sugar –
1 dash salt

Filling
1 jar (morello) sour cherries, 24oz
1 pack. Vanilla pudding Dr Oetker – How to make Vanilla pudding –
(alternatively 1.5 oz cornstarch and vanilla sugar plus some vanilla extract)
2 tbsp sugar
1 pack. vanilla sugar – 0.3oz – How to Make Vanilla Sugar –
1/2 tsp bitter almond or almond/rum flavor
3 tbsp cherry jam
1 tsp lemon juice
4 tbsp almonds, sliced or chopped


How to make Cherry Chip Cake:

You will need these ingredients:

For the cake:

  • 15.25 oz. white cake mix
  • 6 oz. jar maraschino cherries (use juice for batter and frosting)
  • 1/2 cup salted butter, melted
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup water
  • 1/2 cup maraschino cherry juice (from jar above)

For the cherry buttercream frosting:

  • 1 stick butter room temperature (1/2 cup)
  • 1 lb. powdered sugar
  • 4 tablespoons milk (add slow, may not need all of it)
  • 1 Tbsp. maraschino juice

Directions:

  • Preheat the oven to 350 degrees.
  • Drain the cherry juice into a bowl or measuring cup. Place the cherries on a cutting board and chop very finely.
  • In a medium-sized bowl, add the cake mix, chopped cherries, melted butter, eggs, vanilla, water, and a half cup cherry juice. Mix together with a whisk or an electric mixer. Do not over mix, some lumps are ok.
  • Spray a 9吉 pan with non-stick spray. Add the batter and smooth it into an even layer.
  • Bake for about 25 minutes or until a toothpick comes out clean when stuck in the center of the cake.
  • Let the cake cool on a cooling rack
  • In a medium-sized bowl add the butter, powdered sugar, and a tablespoon of cherry juice. Start blending together with an electric mixer. Add the milk slowly, you may not need it all.
  • Spread the frosting onto the cooled cake evenly. Top with cherries if desired.

The cake can also be made into two 8-inch layer cakes and there is enough frosting in this recipe to cover it.

I hope you enjoy this family recipe of mine. Stay tuned for more recipes. Have a great week.


Classic Shirley Temple Poke Cake Recipe

If you've ever had a Shirley Temple, then you know how delicious this Classic Shirley Temple Poke Cake Recipe is going to be. It's incredibly simple to make (much like a Shirley Temple), and it's delicious, too. Sweet cherries, jell-o mix, and 7Up come together in this delightfully simple poke cake recipe to give you a sweet summer dessert you won't forget. Plus, this recipe uses cake mix to make the whole process even easier!

Cooking Vessel Size 9 x 13-inch Baking Pan

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Glazed Lebkuchen Gingerbread Cookies – German Christmas Cookies
Sweet and richly spiced, German Christmas Ginger Lebkuchen cookies with chocolate and sugar glaze. A wonderfully fragrant, flavorful Christmas treat.

Glazed Lebkuchen Rounds – German Christmas Cookies
A recipe or homemade traditional German Lebkuchen, a flour-less spiced, soft gingerbread cookie baked on a wafer, with recipes for sugar and chocolate glazes.

Hazelnut Cookies – German Christmas Cookies
Cookies made of whole hazelnuts, flavored with a gingerbread spice.

Hazelnut Crown
A light hazelnut and walnut cake baked in a ring and decorated with simple glazing.

Hazelnut Macaroons – German Christmas Cookies
These macaroon cookies use hazelnuts instead of usual coconut. Topped with a whole hazelnut and baked on German thin baking wafers (Oblaten), they’re a great German Christmas cookie.

King of Hearts
A quick and easy dessert made from leftover German Christmas gingerbread (Lebkuchen) and chocolate ice cream.

Kirsch Marzipan Cookies – German Christmas Cookies
Cherry jam-filled almond cookie sandwiches decorated with drizzled melted chocolate. An elegant Christmas cookie with layers of flavor.

Kirschenmichel
A traditional sweet dessert from the South West corner of Germany. Leftover, dry bread rolls are combined and softened with milk, egg and sugar, flavored with vanilla, cinnamon and nutmeg, and spiked with sweet or sour cherries. Baked in the oven, this sweet casserole completes a dinner.

Lebkuchen Bars – German Christmas Cookies
A classic German variation of a gingerbread cookie to make ahead for your Christmas cookie bin or stocking gifts. The dough needs to ripen overnight before baking.

Leipzig Carrot Cake
German carrot cake with chocolate frosting, a 19th century specialty made with carrots, almonds, rum and cinnamon.

Leipzig Larks
A pastry from Saxony made with a short crust, almonds, brandy and apricot jam, originally shaped like birds to satisfy the Saxon appetite for small fowl.

Lemon Almond Hearts
Pure ground almonds and lemon zest flavor these heart-shaped cookies which are then iced and decorated with colorful candies.

Lemon Cream Cake
A fluffy lemon cake that is perfect for any occasion.

Lübecker Makrönchen
Macaroons made with marzipan and coated with rich chocolate.

Manner Wafer Muffins
A classic muffin recipe with a nice crunch of Manner Wafers.

Marinated Fruit in Rum (Rumtopf)
Make this recipe in early summer, so it’s ready around Advent or Christmas. A traditional German holiday dessert of fermented fruits. Recipe courtesy of Roz Denny, Modern German Cooking.

Marshmallow Kisses Cake
Made with fresh German marshmallow chocolate treats (Schokoküsse). An exclusive recipe from Chef Alexander Haebe, Mandarin Oriental Hotel, Washington DC.

Marzipan Jubilee Torte
A splendid layered cake made with three fluffy biscuit layers, filled with vanilla-flavored whipped cream and topped by a chocolate-marzipan glaze.

Marzipan Nougat Roll
This biscuit roll is filled with a nutty nougat cream and a marzipan-rum cream, then topped with sweet apricot glaze.

Marzipan Surprise – German Christmas Cookies
These marzipan treats greet the Christmas holidays in black and white, covered with chocolate or sugar glaze.

Meissner Quark Cake
A Saxon version of the famous cream cake, yet with a much lighter filling of quark, a curd cheese.

Meringues with Rhubarb Cream
A stunning homemade meringue wreath with rhubarb cream and garnished with strawberries. Perfect spring combination of sweet and tart flavors.

Mini German Lebkuchen Cheesecake with Apricot Compote
Individually portioned cheesecakes with a German gingerbread cookie base and an apricot compote on top. Lighter then most cheesecakes, this is a great way to use leftover Lebkuchen from Christmas and serve during the months of late winter and early spring.

Morello Cherry & Cheese Souffle
Morello cherries marinated in lightly spiced wine and Kirschwasser (cherry brandy), nestled in an airy butter cheese soufflé. Makes for a delightful contrast in flavors and textures.

Non-Traditional Christmas Gingerbread House
Christmas gingerbread house in the shape of a townhouse with a garage and starry sky. Traditional flavors, modern architecture.

Nuremberg Apple Cake
Golden glazed apple slices baked with almond and fruit liqueur in a sweet cake dough shell.

Old Berlin Apple Cake
Apple Cake recipe from Germany’s capital with rum and raisins.

Plum Sheet Cake
Plum Cake recipe with ground walnuts, butter, and sugar.

Potsdamer Festtagskuchen
This pastry named after its place of origin, is a delightful blend of fruit and delicate pastry.

Pumpernickel Ice Cream with Cranberries
A most unusual ice cream flavored with pumpernickel bread and German chocolate, served with cranberries.

Raspberry Jelly Roll
A raspberry jam-filled rolled cake perfect for the spring and summer months.

Raspberry-Vanilla Trifle with Macaroons
This trifle made with raspberries custard is garnished with crushed macaroons. A dessert with literary history, as it was mentioned in Thomas Mann’s great novel “The Buddenbrooks.”

Red Berry Pudding with Vanilla Sauce
This berry pudding contains red currants mixed with other summer berries, topped with a homemade vanilla sauce. Recipe courtesy of Nadia Hassani “Spoonfuls of Germany.”

Rhubarb Sheet Cake
This fast and easy recipe balances tart rhubarb flavors with sweet raisins in a simple sheet cake that is a spring favorite in Germany.

Rosehip Cinnamon Mousse
Using wine, gelatin, and rosehip jam a light mousse is formed.

Rote Grütze
One of the most popular German summer desserts, this recipe combines the flavors and textures of several fresh summer berries. Serve in dessert glasses with vanilla sauce, whipped cream, or ice cream.

Saxon Easter Cake
Easter Cake from Saxony with quark, almonds, currants and brandy or rum.

Schittchen (Erfurt Stollen)
Erfurt Stollen with raisins, almonds, lemon, brands or rum. A staple at the Erfurt Christmas Market, the stollen cake dates back to the 14th century.

Spaghetti Ice Cream
A vanilla ice cream dish that looks like spaghetti, topped with a strawberry or cherry coulis (sauce).

Spiced Honey Slices (Honigkuchen)
Honey gingerbread flavored cake squares with crushed hazelnuts, a casual and tasty year-round dessert or after school snack.

Spiced Honey Squares – German Christmas Cookies
Simple gingerbread square are brushed with wild flower honey and decorated with ground walnuts. A great German Christmas cookie based on traditional Lebkuchen.

Spreewälder Mohnpielen
Delicious poppy seed concoction somewhere between a pudding and a cake.

Spritz Cookies – German Christmas Cookies
A German Christmas cookie with a buttery hazelnut, almond and other tree nut base and commonly shaped like the letter ‘S’.

Stollen Bread and Butter Pudding
Traditional Christmas Stollen fruit bread gives this delicious bread pudding a nice touch. Great for using left over post-holiday Stollen.

Stollen Bread Pudding with Chocolate Chunks & Caramelized Bananas
A stunning bread pudding with brandy, chocolate and caramelized bananas for holiday dessert or brunch. German Christmas Stollen made with bread pudding easy and delicious, because they already come flavored with currants, almonds, orange zest and cinnamon.

Strawberry Rhubarb Trifle
Classic strawberry-rhubarb flavors in a German-style trifle, with layers of meringue, rhubarb cream and fresh strawberries.

Strawberry Tartlets
Spring strawberry tartlets combine a white wine flavored creme fraiche (or sour cream) with fresh sweet strawberries.

Streuselkuchen mit Kirschen (Cherry Streusel Cake)
Similar to cherry pie with the addition of crumble (streusel).

“Sweet Venison” Chocolate Cake
An East German chocolate frosted cake favorite, bristling with almonds to look like a wild deer hide.

Tangerine Coconut Cake
A lemon cake with a filling of whipped cream, tangerines and coconuts makes a perfect summertime cake.

Tart Cherry Ice Cream
Homemade cherry ice cream, with a hint of brandy.

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