Time 55m Yield 12 servings. Number Of Ingredients 9 Steps:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.
Time 1h Number Of Ingredients 11 Steps:
Preheat the oven to 325 degrees. Sift together 3/4 cup of sugar and the flour three times. Set it aside. In a clean, grease-free bowl, beat the egg whites until they are frothy . Add the salt and cream of tartar, then beat until the eggs hold stiff peaks. Add the remaining sugar, three tablespoons at a time, beating well after each addition. Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring and drained cherries. Spoon the batter into an ungreased angel food cake tube pan. Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry. Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support. Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake. Remove the cake to a plate. To make the glaze, whisk together the powdered sugar, butter, juice and extract until smooth. Drizzle the glaze over the cake. Store the cake in an airtight container.
Time 40m Number Of Ingredients 2 Steps:
Adjust oven rack to the center position. Preheat oven to 350°F. Mix dry cake mix and the entire can of cherry pie filling in a large bowl. Whisk to carefully combine until thick, pink, and fluffy. Add batter to an ungreased 9 x 13 glass or ceramic baking dish. You do not want to grease this type of pan. See notes or post for pan details. Bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 30 minutes before slicing. The cake will be very fluffy and depress a bit in the center once it cools. Serve with whipped topping, and a cherry! Enjoy!
Time 1h30m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside. In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries. Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.
Time 10m Yield 4 servings Number Of Ingredients 9 Steps:
Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes. Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.
Time 3h2m Yield 12 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Make cake mix as directed on package for angel food (tube) pan – except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package. Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely. Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.
Time 3h Yield 12 Number Of Ingredients 7 Steps:
Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan. In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Drain cherries thoroughly. Add salt, cream of tartar, almond flavoring, and vanilla to egg whites. Beat until foamy but not stiff. Beat in sugar, 2 tablespoons at a time. Sift flour 3 times and fold into mixture. Pour a layer in the bottom of an ungreased cake pan. Sprinkle in 1/2 cherries. Add remaining batter and top with remaining cherries. Bake in the oven at 325° for 50 minutes. Invert and allow to hang until cake cools and pulls away from sides of pan. Use whipped cream as frosting and top with whole cherries.
Time 55m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.
Number Of Ingredients 4 Steps:
Bake cake as desired on package., except stir in the cherries. Cool as directed. Stir powdered sugar and cherry juice until smooth. Drizzle over cake
More about “cherry angel food cake homemade recipes”
Time 10m Yield 15 servings. Number Of Ingredients 6 Steps:
Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.
