Yield 12 Number Of Ingredients 13 Steps:
Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside. In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan. Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.
Time 1h5m Yield 8 to 12 servings Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Butter and flour a nine-inch tube pan. Sift together the flour, cocoa and baking soda and set aside. Place the cherries in a dish, stir in the cherry liqueur and set aside. Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating until smooth. Stir in the flour mixture alternately with the buttermilk, mixing only enough to combine the ingredients. Add the almond extract to the cherry mixture, then fold this mixture into the batter. Spread the batter into the pan and bake for 45 minutes. Cool for 20 minutes in the pan, then remove from the pan and continue to cool on a rack.
Yield Makes 20 servings Number Of Ingredients 18 Steps:
For cake: Preheat oven to 325°F. Butter and flour 10-inch-diameter nonstick angel food cake pan. Line bottom with parchment paper. Toss first 4 ingredients with 1/2 cup flour in large bowl to coat. Whisk remaining 1 1/2 cups flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in another large bowl until fluffy. Beat in eggs 1 at a time, blending well after each addition. Beat in rum, maple syrup, and vanilla. Add flour mixture and beat until just combined. Stir in dried fruit mixture. Spoon batter into prepared pan, flattening to eliminate air pockets. Bake until tester inserted near center of cake comes out clean and cake is deep golden brown, about 1 hour 30 minutes. Cool in pan 15 minutes. For syrup: Whisk rum and maple syrup in bowl. Spoon half over warm cake in pan. Let stand until absorbed. Cut around cake to loosen; invert onto platter. Peel off paper. Spoon remaining syrup over cake. Let stand about 4 hours. (Can be made ahead. Cover and store at room temperature 1 day or chill up to 1 week.)
Time 1h5m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Combine cherries and brandy and microwave uncovered on high 45 seconds; set aside. Combine chocolate and margarine/butter. Microwave on high 1-1/2 to 2 minutes, or until melted, stirring every 30 seconds; set aside. Beat eggs and sugar with electric mixer on high about 5 minutes, till thick and lemon colored. Beat in chocolate mixture, milk and vanilla. Beat in flour. Stir in undrained cherries and nuts. Pour in 9 x 1" round baking pan; place on a baking sheet. Bake at 350 F for 35-40 minutes (45-50 to springform pan). Cool on wire rack 10 minutes. Remove from pan and cool completely. GLAZE: Combine chcolate with margarine/butter; microwave on high 1-1/2 to 2 minutes, or till melted, strirring twice. Spread 1/4 cup of Glaze evenly over top and sides of cake. Chill 10 minutes. Frost top and sides of glaze with remaining glaze. Chill till set. Let stand at room temperature 10/15 minutes before serving.
More about “dried cherry cake recipes”
Yield Makes 12 servings Number Of Ingredients 10 Steps:
Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Generously butter and flour sides of pan and parchment. Stir chocolate and butter in large bowl set over saucepan of simmering water until melted and smooth. Turn off heat. Let chocolate stand over water. Mix cherries and framboise in medium saucepan. Bring to simmer over medium heat. Reduce heat to low; simmer until all liquid is absorbed, stirring often, about 9 minutes. Set aside. Remove bowl with melted chocolate from over water. Whisk in sugar, vanilla and salt, then eggs 1 at a time. Add flour in 2 additions, blending well after each. Fold in cherries. Pour batter into pan. Bake cake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Cut around pan sides to loosen cake. Turn out cake onto plate; peel off parchment paper. (Can be prepared 2 days ahead. Store airtight at room temperature.) Sift powdered sugar generously over cake. *Sold at some liquor stores and specialty foods stores. If unavailable, substitute raspberry liqueur.
