What is a good cherry-ripe cake recipe?

Question

something that is quite easy to make but taste really good, and come in big quantities

Answer 1

Things You’ll Need:

    * 2 cups of flour

    * 2 teaspoons baking powder

    * 1/4 teaspoon salt

    * 1/4 teaspoon nutmeg

    * 1 cup white sugar

    * 1/2 cup butter

    * 3 eggs

    * 1 teaspoon vanilla

    * 1/2 cup milk

    * 1 1/2 cups glace cherries (red or green)

Step1

Cut cherries in half and drain well. Pat with paper towels so cherries are almost dry. Separate egg yolks from whites.

Heat oven to 350 degrees. Butter a 9 inch loaf pan.

Step2

Mix together the flour, baking powder, salt and nutmeg.

Beat the egg whites in a small bowl until they are very stiff.

In a large bowl, cream together the sugar and butter. To this add the 3 egg yolks, and vanilla, and blend well.

Step3

To the sugar mixture, add alternately, the flour mixture and the milk. Beat well after each addition.

Into this batter, fold GENTLY, the beaten egg whites.

Next, GENTLY, fold in the cherries until evenly distributed.

Step4

Pour into buttered pan and bake for approximately 1 1/4 hours. Cool on rack. Enjoy!  

Answer 2

Cherry Delight Cake

1 cup all-purpose flour

1 1 /4 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 tablespoon butter or margarine, melted

1 egg, beaten

2 cups fresh or frozen pitted tart or "pie" cherries, lightly drained (reserve 1 cup juice)

1/2 teaspoon pure almond extract

1/2 cup chopped nuts (walnut, pecans, or hazelnuts)

Cherry Sauce (see recipe below)

Prepared whipped topping

Preheat oven to 350 degrees F.

In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt.

In a medium bowl, combine butter or margarine, egg, sour cherries, almond extract, and nuts: add to flour mixture.

Bake, uncovered, in an ungreased 9-inch square pan 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cut into squares. Serve with hot Cherry Sauce and prepared whipped topping.

Makes 8 servings.

Cherry Sauce:

1 cup cherry juice

1 tablespoon cornstarch

1/2 cup sugar

1/4 teaspoon pure almond extract

1 tablespoon butter or margarine

In a small saucepan over medium-high heat, combine cherry juice, cornstarch, sugar, almond extract, and butter or margarine; cook for 10 minutes, stirring constantly.

You can double this for a bigger cake.  Fresh cherries are best.