Best Marys Cherry Cake Recipes

MARY'S CHERRY CAKE

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.

MARY BERRY CHERRY CAKE

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 CHEESECAKE

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.

FRESH CHERRY CAKE WITH A HINT OF CINNAMON

Steps:

• Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
• Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
• To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
• Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
• For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.