344 cake with cherry juice Recipes

whole wheat flour (about 2 1/4 oz), oats, brown sugar, chopped pecans, ground cinnamon, frozen orange juice concentrate, thawed, canola oil, canola oil, butter, melted, granulated sugar, vanilla extract, egg, egg white, all-purpose flour (about 9 oz), baking soda, baking powder, salt, nonfat sour cream, pitted fresh cherries, coarsely chopped (about 10 oz)

whole wheat flour (about 2 1/4 oz), oats, brown sugar, chopped pecans, ground cinnamon, frozen orange juice concentrate, thawed, canola oil, canola oil, butter, melted, granulated sugar, vanilla extract, egg, egg white, all-purpose flour (about 9 oz), baking soda, baking powder, salt, fat-free sour cream, pitted fresh cherries, coarsely chopped (about 10 oz)

cherry pie filling or 1 (21 oz) can blueberry pie filling or 1 (21 oz) can peach pie filling or 1 (21 oz) can lemon pie filling, etc, crushed pineapple , in its own juice, yellow cake mix or 1 (18 oz) white cake mix or 1 (18 oz) chocolate cake mix or 1 (18 oz) lemon cake mix, etc, shredded coconut, chopped walnuts

cake flour , sifted, baking powder, baking soda, crystallized orange peel , lemon peel, pineapple, and red cherries, finely cut, blanched almonds, slivered or finely chopped, butter , margarine or shortening, sugar, salt, sultana raisins, citron peel, finely cut, lemon juice, egg whites , stiffly beaten

cake flour, baking powder, salt, butter, softened, white sugar, egg yolks, milk, vanilla extract, crushed macaroon cookies, chopped pecans, chopped blanched almonds, candied cherries, quartered, lemon juice, orange zest

cake flour, salt, unsweetened dutch cocoa, plus more, unsweetened dutch cocoa, for pans, eggs, egg yolks, granulated sugar, unsalted butter, melted and cooled, plus more, unsalted butter, for pans, granulated sugar, water, kirsch, frozen black cherries, thawed and drained , juice reserved, sugar, kirsch, cornstarch, heavy cream, semisweet chocolate, finely chopped, cold heavy cream, sugar, good quality instant espresso powder , dissolved in 2 tsp of water

cherries, cinnamon, citron, currants, dates, figs, graham crackers, grape juice, marshmallows (1 1/2 lb), mixed candied pineapple - red, white and green, nutmeg, nuts ( 2 cup wal , 2 cup pecans), orange rind, raisins, xx cream or 2 cans pet milk

irish cream, amaretto liqueur, butterscotch schnapps, cranberry juice (1 splash)

cool time 90 minutes, cherry filling, sugar, cornstarch, fresh or frozen (thawed; see tip) dark sweet cherries, pitted and coarsely chopped, kirsch (see note ) or orange juice, freshly grated lemon zest, almond extract, cake, cake flour, whole-wheat pastry flour, baking powder, baking soda, salt, sugar, butter, slightly softened, canola oil, nonfat vanilla or lemon yogurt, eggs, vanilla extract, almond extract, sugar, for garnish

egg whites, at room temperature, cream of tartar, sugar (divided ), egg yolks, all-purpose flour, cocoa, baking powder, salt, fruit juice or 1/2 cup water, orange zest (optional), vanilla or 1 tsp rum flavoring, cherry flavored liqueur (for sprinkling cake layers), softened butter, icing sugar (approx .), strong coffee, sour cherries, frozen & defrosted (pitted) or 3 -4 cups canned & drained cherries (remove pits), whipping cream, sugar, vanilla, chocolate curls

mascarpone cheese, room temperature, egg whites, coconut oil or 1/4 cup vegetable oil, reduced-sugar yellow cake mix, lemon zest (from 2 lemons), fresh lemon juice (about 2 lemons), water, enough to equal 1 cup with the lemon juice, frozen dark sweet cherries (or blueberries), sugar-free lemon gelatin, boiling water, cold water, cool whip lite, thawed to top

moist white cake mix, cream cheese, softened, sour cream, eggs, sugar, graham cracker crumbs (crushed with rolling pin), butter, melted, cherry preserves, cream cheese, softened, sugar, egg, freshly-squeezed lemon juice

cherries, pitted and halved, sliced peaches, sliced nectarines, sliced strawberries, fresh orange juice, sugar, grand marnier or other orange liqueur, all-purpose flour, divided (about 13 1/2 oz), poppy seeds, baking soda, salt, sugar, butter, softened, eggs, fat-free buttermilk, fresh orange juice

baking soda, buttermilk or sour milk, cake flour or 1-1/4 cups all-purpose flour, sugar, divided, cocoa, salt, vegetable oil, eggs, separated, vanilla extract, vanilla ice cream, quick and easy flaming cherry sauce, flaming cherry sauce, quick and easy flaming cherry sauce : combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings., flaming cherry sauce, pitted dark or light sweet cherries, drained, reserve 3/4 cup liquid ), sugar, cornstarch, salt, freshly grated orange peel, cherry-flavored liqueur or brandy, stir together reserved cherry liquid , sugar, cornstarch and salt in chafing dish or medium saucepan. cook over medium heat, stirring constantly, until mixture boils, about 1 minute. add cherries and orange peel; heat thoroughly., gently heat liqueur in small saucepan over low heat ; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

sliced peaches -- chopped, sugar -- divided, dry yeast, pineapple -- crushed, maraschino cherries, fruit cocktail -- cut, do not drain fruit. combine peaches and 2-1/2 cup sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. stir daily for 10 days., on the 10th day , add pineapple and 2-1/2 cup sugar. stir daily for another 10 days. add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days., drain fruit , reserve juice for the next batch. makes enough fruit, day 31, you are ready to make your cakes., you need, duncan hines butter recipe cake mix (for three mixings), instant vanilla pudding mix, doz. eggs, wesson oil (2/3 cup. each for three mixings), (you may substitute), raisins (white or dark ), walnuts, pecans, coconut, you may add red and green cherries, if you desire), preheat oven to 300., drain fruit in colander over large bowl for about 15 min or until fruit has stopped draining. this juice is your new starters. fruit cake must be started within three days after receiving new starters., separate mixings, pour 1 box cake mix , 1 box pudding mix, 4 eggs, 2/3 cup oil and 1 1/2 cup of fruit into a bowl and stir with spoon (do not use a mixer). add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with wooden spoon., grease and flour either bundt pan or your loaf pans (i prefer four 2 lb loaf pans for each mix.), bake bundt pan or tube pan for approximately 1 1/2 hrs., pans take from 1 hr to 1 hr 15 min-until nicely brown depending on your oven., cakes can be frozen. they are easier to cut in slices, if cut when frozen. thaws quickly.

flour , cake, baking powder, sugar, almond extract, egg yolk, butter, unsalted, water, warmed, eggs , seperated, sugar, almond extract, vanilla extract, cinnamon, flour , cake, cornstarch, baking powder, cocoa powder, cherries , tart, pitted, reserve juice, sugar, cornstarch, kirschwasser, sugar, water, kirschwasser, gelatin , unflavored, whipping cream, heavy, sugar , confectioners, chocolate, dark, grated

sugar, egg yolks, cornstarch, grated orange peel, orange juice, whipping cream, philadelphia- brand cream cheese, room temperature, sugar, water, orange juice, grated orange peel, philadelphia- brand cream cheese, room temperature, unsalted butter, room temperature, powdered sugar, vanilla extract, whole milk, unsalted butter, vanilla extract, cake flour, baking powder, salt, eggs, sugar, powdered sugar, assorted berries and cut fruit (such as strawberries, raspberries, cherries, kiwi and apricot), cut fruit (such as strawberries, raspberries, cherries, kiwi and apricot)