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Cherry Cake,1St Prize Winner

Cherry Cake,1st Prize Winner recipe image
This award-winning cherry cake is a tender, moist bundt cake with a rich almond aroma and bursts of sweet candied cherry. The batter is light yet dense enough to hold the fruit and slivered almonds, which add a delightful crunch and visual appeal. Perfect for holiday gatherings, tea time, or as a show-stopping dessert for special occasions. The cake improves with age, developing deeper flavors when wrapped and stored for a few days. It&# 226;€™s a classic treat that balances sweetness with nutty undertones, making it irresistible to cake lovers. Simple to mix and bake, this recipe delivers consistent, bakery-quality results every time.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 996.7
Description
This award-winning cherry cake is a tender, moist bundt cake with a rich almond aroma and bursts of sweet candied cherry. The batter is light yet dense enough to hold the fruit and slivered almonds, which add a delightful crunch and visual appeal. Perfect for holiday gatherings, tea time, or as a show-stopping dessert for special occasions. The cake improves with age, developing deeper flavors when wrapped and stored for a few days. It&# 226;€™s a classic treat that balances sweetness with nutty undertones, making it irresistible to cake lovers. Simple to mix and bake, this recipe delivers consistent, bakery-quality results every time.
Ingredients
  • 2 cups Red,candied cherries
  • 1 cups Sugar
  • 1/2 cups Slivered almonds
  • 1 teaspoons Vanilla
  • 2 cups Flour or cake flour
  • 1 teaspoons Almond extract
  • 2 tablespoons Baking powder
  • 4 whole Eggs
  • 1 cups Softened butter or margarine
  • 1/3 cups Milk
  • 1 teaspoons Salt
Directions
  1. 1
    Preheat oven to 300°F (150°C).
  2. 2
    In a small bowl, toss candied cherries and slivered almonds with 1/2 cup of the flour until well coated. Set aside.
  3. 3
    In a medium bowl, whisk together the remaining flour, baking powder, and salt.
  4. 4
    In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
  5. 5
    Add vanilla and almond extracts, then beat in eggs one at a time, mixing well after each addition.
  6. 6
    Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  7. 7
    Gently fold in the reserved cherry and almond mixture until evenly distributed.
  8. 8
    Grease and flour a 12-cup bundt pan thoroughly. Pour the batter into the pan and smooth the top.
  9. 9
    Bake for 55 minutes, or until a toothpick inserted in the center comes out clean and the cake is firm to the touch.
  10. 10
    Let the cake cool in the pan on a wire rack for 10 minutes.
  11. 11
    Invert the pan onto the rack to remove the cake and allow it to cool completely.
  12. 12
    Wrap the cooled cake tightly in foil and store in a cool place or refrigerator for several days to allow flavors to meld and ripen.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 996.7kcal
% Daily Value *
Total Fat 57.6g89%
Saturated Fat 14.4g72%
Cholesterol 0.0mg0%
Sodium 6540.0mg273%
Total Carbohydrate 106.2g36%
Dietary Fiber 5.8g24%
Sugars 1.5g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cherry cake, almond cake, bundt cake, candied cherries, slivered almonds, vanilla extract, almond extract, cake flour, baking powder, softened butter, dessert recipe, holiday cake, moist cake, fruit cake, nutty dessert, award winning, classic cake, tea time treat, make ahead cake, family favorite
Read it online: https://www.chefs-mate.com/recipe/cherry-cake1st-prize-winner/