83813 candied cherry bundt cake iced Recipes

  • Cherry Cheesecake Cake Pops
    cherry chip cake mix, eggs, milk, oil, butter, softened and
    4 More
    cherry chip cake mix, eggs, milk, oil, butter, softened, philadelphia cream cheese, softened, vanilla, icing sugar, chocolate candy-making wafers
    4 hour , 9 ingredients
  • Cherry Bundt Cake
    sugar, cream cheese, soft, butter or 1 cup margarine and
    8 More
    sugar, cream cheese, soft, butter or 1 cup margarine, vanilla, eggs, cake flour, baking powder, well drained,chopped maraschino cherry, pecans, icing sugar, milk
    1 hour 15 min, 11 ingredients
  • Cherry Nut Cake II
    butter, all-purpose flour, chopped pecans and
    9 More
    butter, all-purpose flour, chopped pecans, candied cherries, baking powder, vanilla extract, white sugar, eggs, candied pineapple, golden raisins, salt, golden delicious apple - peeled, cored and sliced
    12 ingredients
  • Pineapple-Cherry Nut Cake
    candied cherries, halved, chopped candied pineapple and
    12 More
    candied cherries, halved, chopped candied pineapple, chopped pecans, king arthur unbleached all-purpose flour, divided, butter, softened, brown sugar, eggs, vanilla extract, lemon extract, baking powder, sugar, milk, vanilla extract
    15 min, 14 ingredients
  • Cherry Pound Cake
    butter, softened, sugar, eggs, almond extract, flour and
    5 More
    butter, softened, sugar, eggs, almond extract, flour, baking powder, salt, evaporated milk, undiluted, maraschino cherries, well drained, icing sugar
    1 hour 5 min, 10 ingredients
  • Pink Cherry Coconut Cake
    cherry chip cake mix, instant vanilla pudding, oil and
    14 More
    cherry chip cake mix, instant vanilla pudding, oil, applesauce, eggs, low-fat buttermilk, angel flake coconut, maraschino cherry, chopped, powdered sugar (about 3 3/4 cup.), butter, shortening, skim milk, cherry juice (from maraschino cherries), vanilla, chopped pecans, chopped and lightly toasted, cherries, chopped, coconut
    35 min, 17 ingredients
  • Candied Cherry Nut Bars
    king arthur unbleached all-purpose flour and
    7 More
    king arthur unbleached all-purpose flour, brown sugar, divided, cold butter, cubed, egg, salt, salted mixed nuts, halved green and red candied cherries, semisweet chocolate chips
    40 min, 8 ingredients
  • Cherry Mash Cake
    eggs, cherry chip cake mix, cherry pie filling and
    5 More
    eggs, cherry chip cake mix, cherry pie filling, cherry pink or hot pink food coloring (powder ), cherry extract, chopped peanuts (i used planter s salted, dry roasted), milk chocolate frosting, creamy peanut butter
    8 ingredients
  • Cherry-Chocolate Chunk Ice Cream
    pitted fresh sweet cherries, kirsch (clear cherry brandy) and
    2 More
    pitted fresh sweet cherries, kirsch (clear cherry brandy), vanilla ice cream, softened, bittersweet (not unsweetened ) or semisweet chocolate,coarsely chopped
    4 ingredients
  • Fruity Bundt Cake
    cream cheese, softened, butter, softened, sugar, eggs and
    11 More
    cream cheese, softened, butter, softened, sugar, eggs, vanilla extract, cake flour, divided, baking powder, chopped pecans, red and green candied cherries, sugar, milk, vanilla extract, salt, candied cherries
    20 min, 15 ingredients
  • Dark Cherry Bundt Cake
    cool time 90 minutes, cherry filling, sugar, cornstarch and
    18 More
    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
    22 ingredients
  • Candied Cherry Bundt Cake With Iced Glaze Candied Cherry Bundt Cake With Iced Glaze
    candied cherry (or marachino cherries drained & dried on ... and
    12 More
    candied cherry (or marachino cherries drained & dried on paper towels for 4-6 hrs. or overnight), all-purpose flour, butter, sugar, eggs, vanilla extract, cake flour, baking powder, milk, powdered sugar, butter, water
    50 min, 13 ingredients
  • Cherry Pound Cake (Mini Loaves or Bundt Cake) Cherry Pound Cake (Mini Loaves or Bundt Cake)
    maraschino cherries, stemmed, butter, softened and
    8 More
    maraschino cherries, stemmed, butter, softened, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, sweetened condensed milk (use only 1/2 cup for bundt cake), powdered sugar (optional)
    1 hour 10 min, 10 ingredients
  • Cherry Bundt Cake Cherry Bundt Cake
    butter, softened, granulated sugar, eggs and
    7 More
    butter, softened, granulated sugar, eggs, almond extract or 1 tsp vanilla extract, all-purpose flour, baking powder, salt, light cream (10%), maraschino cherries, drained and chopped, icing sugar (to garnish )
    21 min, 10 ingredients
  • Candied Cherry Macaroons Candied Cherry Macaroons
    almond paste, white sugar, egg white, sugar, cake flour and
    2 More
    almond paste, white sugar, egg white, sugar, cake flour, salt, chopped candied cherries
    7 ingredients
  • Cherry Coffee Cake With Almond Glaze Cherry Coffee Cake With Almond Glaze
    margarine, white sugar, eggs, all-purpose flour and
    8 More
    margarine, white sugar, eggs, all-purpose flour, baking powder, vanilla extract or 1 tsp almond extract, cherry pie filling (540 ml), icing sugar, margarine, softened, milk, almond extract, sliced almonds
    1 hour , 12 ingredients
  • Candied Cherry Hermits Candied Cherry Hermits
    butter, softened, brown sugar, eggs and
    6 More
    butter, softened, brown sugar, eggs, king arthur unbleached all-purpose flour, ground cinnamon, baking soda, chopped pecans, raisins, chopped, candied cherries, chopped
    25 min, 9 ingredients
  • Vintage Cake Icing Recipes 1889 - 1929 Vintage Cake Icing Recipes 1889 - 1929
    these vintage cake icing recipes are taken from mom s old... and
    31 More
    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.
    15 min, 32 ingredients




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