TIPSEY CHERRY AND BOURBON CAKE
2 cups margarine
2 cups sugar
6 eggs
1/3 cup maraschino cherry juice
1/2 cup bourbon
1 tsp. baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon mace
2 cups chopped nuts
16 oz. jar of maraschino cherries
Cream togeather 2cups maragine, 2 cups sugar for about 3 minutes. Add 6 eggs alternately then add 1/3 cup maraschino cherry juice and 1/2 cup bourbon. Beat for 2 minutes. Add 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon mace, mix well.
Fold in 2 cups of chopped nuts and 16 oz of red maraschino cherries cut in halves. Put in an angel food pan, cut air out of batter with knife. Bake at 325 degrees for about 1-1/2 hours or until done. Test with toothpick, it should come out clean. Cool and enjoy.
This tipsey cherry and burbon cake recipe is an easy to make and delicious. It's very festive, especially on holidays.
CHERRY COFFEE CAKE
3/4 cup butter
1 1/2 cups sugar
3 eggs
1/2 teaspoon almond extract
3 cups flour
1 1/2 teaspoons baking soda
1 8 oz. container sour cream
1 can cherry pie filling
Preheat oven to 375 degrees. Spray two 9" round pans. Cream butter and sugar. Beat in eggs until mixture is light and fluffy. Add extract. Combine flour and soda; add to creamed mixture alternately with sour cream. Divide batter evenly in pans, spreading the cherry pie filling on top. Sprinkle streusel topping over cherry filling. Bake 25-30 minutes until cake test done.
Streusel topping:
Combine 1/2 cup flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in 1/4 cup butter until crumbly.
SAUCY CHERRY CAKE
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
2 eggs
1/2 cup chopped walnuts
1 (16 ounce) can pitted sour red pie cherries
1/3 cup white sugar
1 tablespoon cornstarch Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom only of one 9x9 inch square baking pan. Drain the sour cherries, reserving the liquid.
Combine the flour,1 cup of the sugar, baking powder and salt. Beat in the shortening and eggs at medium speed until well blended. Fold in the nuts and 1 cup of the drained cherries. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve cake warm or cooled with Cherry Sauce spooned over the top.
To Make Cherry Sauce:
In a small saucepan combine 1/3 cup sugar, corn starch, remaining cherries and the reserved juice. Cook over medium heat, stirring occasionally mixture is thick and clear.
BLITZ CHERRY CAKE
In German, the word "blitz" refers to lightning, suggesting the speed with which this cake is put together. You could use just about any filling in this cake.
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 cup oil
2 cups sugar
4 eggs
2 teaspoons vanilla
2 drops almond and/or lemon extract
1 cup orange juice
1 19-ounce can cherry pie filling
Preheat oven to 350 F. Lightly grease a 10-inch spring-form pan, a 9-by-13 inch pan or two 9-by-5 inch loaf pans.
In a medium-sized bowl, using a large whisk, blend together the flour, baking soda, baking powder and salt. Make a well in the center and blend in the oil, sugar, eggs, vanilla, almond extract, and orange juice. Stir to make a smooth batter.
In prepared pan, put in three-quarters of the batter, then cherry filling, then half of remaining batter. Top batter can be dropped in dollops - it will be uneven, but that does not matter.
Bake until cake(s) test done, 55-60 minutes (depending on pan used). Cake will be set on top when baked.
Variations:
Use 1 can blueberry pie or apple pie filling to replace cherries.
UKRAINIAN CHERESHNYANYK CHERRY BARS
Any fresh fruit may be used with this pastry base. For quick and sure results use a canned cherry pie filling.
2 cups sifted flour
3/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 cup butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1 cup light cream
Cherries, sugared
Flour
Sift the flour with the dry ingredients. Cut in the butter. Combine the lemon juice, rind, and cream; add to the flour mixture. Mix lightly. This dough should be soft.
Spoon it into a buttered 9x14 inch cake pan and pat gently, elevating the sides to hold the filling.
Fill with sugared cherries or a can of cherry pie filling and bake in a moderate oven (375 degrees F.) for 35 minutes, or until done.
Cool and cut into squares. When using very juicy fruit, add a little flour to it to prevent the juice from running out.
2 cups margarine
2 cups sugar
6 eggs
1/3 cup maraschino cherry juice
1/2 cup bourbon
1 tsp. baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon mace
2 cups chopped nuts
16 oz. jar of maraschino cherries
Cream togeather 2cups maragine, 2 cups sugar for about 3 minutes. Add 6 eggs alternately then add 1/3 cup maraschino cherry juice and 1/2 cup bourbon. Beat for 2 minutes. Add 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon mace, mix well.
Fold in 2 cups of chopped nuts and 16 oz of red maraschino cherries cut in halves. Put in an angel food pan, cut air out of batter with knife. Bake at 325 degrees for about 1-1/2 hours or until done. Test with toothpick, it should come out clean. Cool and enjoy.
This tipsey cherry and burbon cake recipe is an easy to make and delicious. It's very festive, especially on holidays.
CHERRY COFFEE CAKE
3/4 cup butter
1 1/2 cups sugar
3 eggs
1/2 teaspoon almond extract
3 cups flour
1 1/2 teaspoons baking soda
1 8 oz. container sour cream
1 can cherry pie filling
Preheat oven to 375 degrees. Spray two 9" round pans. Cream butter and sugar. Beat in eggs until mixture is light and fluffy. Add extract. Combine flour and soda; add to creamed mixture alternately with sour cream. Divide batter evenly in pans, spreading the cherry pie filling on top. Sprinkle streusel topping over cherry filling. Bake 25-30 minutes until cake test done.
Streusel topping:
Combine 1/2 cup flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in 1/4 cup butter until crumbly.
SAUCY CHERRY CAKE
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
2 eggs
1/2 cup chopped walnuts
1 (16 ounce) can pitted sour red pie cherries
1/3 cup white sugar
1 tablespoon cornstarch Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom only of one 9x9 inch square baking pan. Drain the sour cherries, reserving the liquid.
Combine the flour,1 cup of the sugar, baking powder and salt. Beat in the shortening and eggs at medium speed until well blended. Fold in the nuts and 1 cup of the drained cherries. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve cake warm or cooled with Cherry Sauce spooned over the top.
To Make Cherry Sauce:
In a small saucepan combine 1/3 cup sugar, corn starch, remaining cherries and the reserved juice. Cook over medium heat, stirring occasionally mixture is thick and clear.
BLITZ CHERRY CAKE
In German, the word "blitz" refers to lightning, suggesting the speed with which this cake is put together. You could use just about any filling in this cake.
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 cup oil
2 cups sugar
4 eggs
2 teaspoons vanilla
2 drops almond and/or lemon extract
1 cup orange juice
1 19-ounce can cherry pie filling
Preheat oven to 350 F. Lightly grease a 10-inch spring-form pan, a 9-by-13 inch pan or two 9-by-5 inch loaf pans.
In a medium-sized bowl, using a large whisk, blend together the flour, baking soda, baking powder and salt. Make a well in the center and blend in the oil, sugar, eggs, vanilla, almond extract, and orange juice. Stir to make a smooth batter.
In prepared pan, put in three-quarters of the batter, then cherry filling, then half of remaining batter. Top batter can be dropped in dollops - it will be uneven, but that does not matter.
Bake until cake(s) test done, 55-60 minutes (depending on pan used). Cake will be set on top when baked.
Variations:
Use 1 can blueberry pie or apple pie filling to replace cherries.
UKRAINIAN CHERESHNYANYK CHERRY BARS
Any fresh fruit may be used with this pastry base. For quick and sure results use a canned cherry pie filling.
2 cups sifted flour
3/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 cup butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1 cup light cream
Cherries, sugared
Flour
Sift the flour with the dry ingredients. Cut in the butter. Combine the lemon juice, rind, and cream; add to the flour mixture. Mix lightly. This dough should be soft.
Spoon it into a buttered 9x14 inch cake pan and pat gently, elevating the sides to hold the filling.
Fill with sugared cherries or a can of cherry pie filling and bake in a moderate oven (375 degrees F.) for 35 minutes, or until done.
Cool and cut into squares. When using very juicy fruit, add a little flour to it to prevent the juice from running out.
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