CHERRY CHIFFON RECIPES

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CHERRY POUND CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cherry Pound Cake Recipe: How to Make It - Taste of Home image

Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. —Evva Foltz Hanes, Clemmons, North Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 40 minutes

Prep Time 25 minutes

Cook Time 01 hours 15 minutes

Yield 12 servings.

Number Of Ingredients 16

1 jar (10 ounces) maraschino cherries, divided
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3/4 cup 2% milk
3-3/4 cups all-purpose flour
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1/4 cup chopped walnuts
Additional sweetened shredded coconut, optional

Steps:

  • Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

Nutrition Facts : Calories 860 calories, FatContent 36g fat (18g saturated fat), CholesterolContent 165mg cholesterol, SodiumContent 210mg sodium, CarbohydrateContent 130g carbohydrate (98g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

ORANGE CHIFFON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Orange Chiffon Cake Recipe: How to Make It - Taste of Home image

The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 16 servings.

Number Of Ingredients 14

6 large eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fresh orange juice
1/2 cup canola oil
2 tablespoons grated orange zest
1/2 teaspoon cream of tartar
ORANGE GLAZE:
1/2 cup butter
2 cups confectioners' sugar
2 to 4 tablespoons fresh orange juice
1/2 teaspoon grated orange zest

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

Nutrition Facts : Calories 333 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 269mg sodium, CarbohydrateContent 47g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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