Slow Cooker Cherry Chip Cake
SLOW COOKER CHERRY CHIP CAKE
------------------Click on SEE MORE to see the FULL RECIPE------------------
One of my favorite oven recipes converted to a slow cooker recipe.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
For the cake
15.25 oz. white cake mix (I use Pilsbury Brand)
1 cup water
½ cup canola or vegetable oil
3 large eggs
20 oz. maraschino cherries (two jars) divided
For the frosting
½ cup salted butter room temperature
16 oz. powdered sugar
2 Tbsp. maraschino cherry juice (from above jar) (you will need some cherries for the cake, some of juices for the frosting and more cherries for decorating)
4-6 Tbsp. milk
INSTRUCTIONS:
Chop about 20 of the cherries on a cutting board. You'll want them in a rough chop, you can use as much cherries as you want. I save the remaining cherries (and some juice) for decorating the cake.
In a large bowl, add the cake mix, oil, eggs and water. Mix until the batter is smooth, some lumps are fine (that's normal for cake mix). Stir in the cherries.
For the cake:
Spray the slow cooker with non stick spray.
Pour in the cherry cake batter.
Cook on HIGH for 2 hours and 15 minutes or until the center is done. You'll want to keep the lid on until the 2 hour and 15 minute mark to keep the heat in.
For the frosting:
In a medium sized mixing bowl, mix together the powdered sugar, room temperature butter, milk (only add enough milk to make the consistency of frosting you want), and cherry juice.
Spread the frosting over the cake and add additional cherries for decoration if desired.
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SARAH OLSON
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MARASCHINO CHERRY POUND CAKE | So scrumptious!
THIS MARASCHINO CHERRY POUND CAKE IS THE DEFINITION OF SCRUMPTIOUSNESS!
Where to begin on this wondrous treat? A few months back, Carol flipped me an email from her stepmom Sandy with her recipe for an easy pound cake with cherries. Carol had tried a piece and said it was good.
My initial thought was to add it to our always-evolving future content list. We’ve had great success with our very popular LEMON RICOTTA POUND CAKE, so I figured let’s give you, our faithful friends, what you want. After all, who could possibly turn down a piece of pound cake?
Let me go on record saying that my beloved business partner was dead wrong; this pound cake isn’t just good, it’s absolutely outstanding! You are going to love this MARASCHINO CHERRY POUND CAKE and so will your family and friends.
The recipe is super straightforward, but having gone through the process more than a few times now, we have discovered a few key points we’d like you to keep in mind.
Here is our take on this MARASCHINO CHERRY POUND CAKE:
BEST BASICS
What’s not to love about a recipe that calls for a bunch of basic, readily available ingredients? This recipe contains nothing unusual except for the maraschino cherries. We’ve listed a couple of cherry options below in the AMAZON links and we suggest splurging on this one ingredient. Maraschino cherries in a dark rich almond-flavoured syrup work best. Note: the Amazon link is for a 48-ounce jar. I used a 14-ounce jar for this recipe so buy the big one now, because you’ll make the cake again in no time… trust me.
BATTER UP
Thankfully, the question of how to make pound cake isn’t rocket science, but it’s important that the base ingredients be at their best. Make sure your butter and eggs are all at room temperature before you begin. Use extra-large, organic, free-range eggs if you can find them, and only whole milk, please. This and the other points all contribute to a rich, dense cake with a slight crumb to its texture.
CHERRIES ON TOP
Since this cake is ALL about the cherries, we like adding them to the top of the cake before baking it. If the cherries are too big, sometimes they’ll disappear down into the cake as it bakes, but that’s okay in my mind, especially when you get that gorgeous round of cherry in a slice. It’s like a maraschino cherry dream come true!
The final comment about this cake is about flavour. My first bite, while the cake was still slightly warm, practically bowled me over. Yes, it’s THAT good and oh, so memorable. But as I continued, I realized the real kicker comes from the fragrant, distinctly flavoured cherries. I’d love to know what you all think as you make and try this. Am I wrong, or is there a subtle almond note that comes through with each and every bite? It truly is quite magical.
MARASCHINO CHERRY POUND CAKE! If only every sweet confection came with this proverbial seal of approval – a cherry on top!
INGREDIENTS
1 14 oz. jar of premium maraschino cherries, drained
2 tablespoons of unbleached flour (for dredging)
1½ cups of unbleached, all-purpose flour
2 teaspoons of baking powder
½ teaspoon of kosher salt
½ cup of butter, room temperature
1 cup of granulated sugar
2 extra-large eggs, room temperature
½ cup of whole milk
1 teaspoon of pure vanilla extract
1 teaspoon of butter (to grease the loaf pan)
icing sugar for dusting
INSTRUCTIONS
1) Preheat oven to 350°F. Grease loaf pan and line it widthwise with parchment paper.
2) Drain the cherries onto a paper towel-lined plate. Reserve 12 whole cherries. Roughly chop the remaining cherries, dredge lightly in flour and set aside.
3) Whisk flour, baking powder and salt together and set aside.
4) Using a hand or stand mixer, cream butter until light and fluffy. Gradually add the sugar, mixing until light and fluffy. Add eggs one at a time.
5) Add a third of the dry ingredients, then half of the milk. Repeat, ending with the dry ingredients.
6) Gently fold in the chopped cherries, then spoon the batter into the prepared loaf pan. Smooth the batter out and dot the top with the reserved whole cherries, gently pushing them down slightly into the batter.
7) Bake for 50 minutes or until the top is a rich, golden colour and a cake tester comes away clean. Cool for 20 minutes before removing from pan. Dust with icing sugar before slicing and serving.
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Maraschino Cherry Cake (The cake that breaks all the rules)
Hi everyone and welcome back to my channel. Today I want you to take everything you’ve ever learned about baking and throw it out the window. This cake is incredibly easy and made so differently than anything I’ve ever made. And that is what makes it so incredibly delicious.
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For the written recipe head over to
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Easy Cherry Bread Recipe (with maraschino glaze)
This cherry bread has cherry bits in every bite. More of a cake than a bread, it has a delicious glaze that makes it pretty and tasty.
Printable recipe here:
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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
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Maraschino Cherry Pound Cake ~ Bizcocho de Cereza Marrasquino
#Cherrypoundcake #poundcake #virtualkitchenwithlaura #maraschinocherrycake
A very festive cake to make for the holidays. A great idea for gift giving, and a very delicious flavor to this cake. Thank you for watching my videos. Be safe.
Thank you for watching. If you would like to help support this channel, I have a link here where you can donate. No amount is too small. All donations will be used to continue to bring you the best recipes I can. Thank you for watching, and your continued support paypal.me/VKWL
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Links
Baking pans 5X9
Silicone spatula
Stand mixer
Vanilla.
Cherries
Off set spatula
Baking spray
All- purpose flour.
My favorite dish towels
Cake dome
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Maraschino Cherry Pound Cake
Ingredients
• 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:
• 1 teaspoon cherry juice
• 1 teaspoon half & half
• 1 1/2 cup powdered sugar
bake 325° F for 1 hour 15 minutes or until done.
Please watch the video for instructions.
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Laura Sanchez
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San Antonio, TX 78270
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