Best 3 Marys Cherry Cake Recipes
Indulge in a delightful treat with Mary's Cherry Cake, a culinary masterpiece that tantalizes taste buds with its burst of sweet and tangy flavors. This classic recipe has been passed down through generations, capturing hearts with its moist and fluffy texture, vibrant cherry filling, and irresistibly sweet glaze. With variations ranging from a traditional sour cream pound cake to a gluten-free almond flour version, this versatile cake caters to diverse dietary preferences. Explore the collection of recipes within this article, each offering a unique twist on this timeless dessert. Discover the secrets behind achieving the perfect balance of flavors, ensuring a moist and tender crumb, and creating a glaze that adds an extra layer of decadence. Whether you're a seasoned baker or just starting your culinary journey, Mary's Cherry Cake is sure to become a beloved addition to your recipe collection.
Here are our top 3 tried and tested recipes!
MARY BERRY CHERRY CAKE
This delicious cherry cake is my adaptation of Mary Berry's Cherry Cake recipe - I had to reduce the measurements of the cake to fit my smaller savarin mould, as well as adding a little extra lemon zest and juice to the cake and icing.
Categories Dessert, Snack
Time 1h
Yield 12 slices
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180C/350F/Gas mark 4. Spray an 18cms/7" savarin mould or bundt tin with some cake release spray or grease with butter.
- Cut the cherries for the cake into quarters, rinse them well in warm water and then dry thoroughly before sprinkling some flour over them, toss in the flour to coat them all.
- Measure the rest of the cake ingredients into a large mixing bowl and beat well for 2 to 3 minutes - I used a hand held mixer - until the ingredients are well blended. Add the cherries and lightly fold them into the cake batter.
- Spoon the cake batter into the prepared tin or mould and smooth the top with the back of a spoon. Bake for 35 to 40 minutes, or until well risen and golden brown. Test by inserting a skewer into the middle of the cake, it should come out clean if the cake is baked.
- Leave to cool in the tin for 10 minutes and then turn it out to cool completely on a wire rack.
- When the cake is cold, make the icing by mixing the icing sugar with the lemon juice to make a thick paste. Place the cake on a serving plate and drizzle the icing over the cake with the back of a spoon. Scatter the toasted almonds over the icing and then arrange the cherries on top.
MARY'S CHERRY CAKE
Make and share this Mary's Cherry Cake recipe from Food.com.
Provided by Hill Family
Categories < 60 Mins
Time 40m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream together the sugar and shortening. Mix in the egg yolks one at a time. Add cherries. Add dry ingredients and spices (except for baking soda).
- Dissolve baking soda in cherry juice. Add cherry juice and buttermilk. Pour into 2 greased and floured 8in cake pans. Bake at 350 degrees bake 30-35 minute Let cool, place on cake platter and frost between the layers with either 7 min frosting or cream cheese frosting and on the sides.
Nutrition Facts : Calories 2844.2, Fat 114.6, SaturatedFat 29.7, Cholesterol 336.9, Sodium 3155, Carbohydrate 425.2, Fiber 11.7, Sugar 226.1, Protein 36.5
MARY'S CHEESECAKE
This recipe was passed down from my husband's grandmother. You will love this New York-style cheesecake. The longer it's refrigerated, the better. Enjoy!
Provided by Michele
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and margarine until well blended . Press mixture into a 9 inch springform pan.
- In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice and vanilla. Beat together, and then pour into cream cheese mixture. Mix well. Pour filling into prepared graham cracker crust.
- Bake in the preheated oven for 65 minutes. Turn off oven, and cool cake in oven for 30 minutes. Prop door open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate for as long as possible before serving.
Nutrition Facts : Calories 524.9 calories, Carbohydrate 35.4 g, Cholesterol 183.7 mg, Fat 39.7 g, Fiber 0.4 g, Protein 8.7 g, SaturatedFat 21 g, Sodium 352.9 mg, Sugar 26.4 g
Tips:
- Use fresh, ripe cherries for the best flavor; frozen cherries can also be used, but they should be thawed and drained before using.
- To pit the cherries easily, use a cherry pitter or a paring knife to remove the pits.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling it up with milk to the 1 cup line; let it sit for 5 minutes before using.
- The batter should be thick enough to coat the back of a spoon; if it's too thin, add a little more flour; if it's too thick, add a little more milk.
- Bake the cake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the cake cool completely before frosting it.
- For the frosting, use a combination of cream cheese, butter, and powdered sugar; add a little bit of vanilla extract or almond extract for flavor.
- To decorate the cake, use fresh cherries, chopped nuts, or sprinkles.
Conclusion:
Mary's Cherry Cake is a delicious and classic dessert that's perfect for any occasion. With its moist and tender crumb, sweet and tart cherries, and creamy frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Mary's Cherry Cake a try – you won't be disappointed!
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