Add to creamed mixture, alternately with eggs, one at a time, beating after each. Step 2 - Cream butter and sugar together add sour cream. Step 1 - Preheat oven to 160C/325F degrees. baking soda (I accidentally left this out which may explain why it didn't rise much at all) When I make this next, and I'm sure it will be soon, I think I'll add some vanilla bean and overnight soakedġ/2 pound (two sticks or 250grams) butterġ/2 tsp.
This is one of my favourite icings in the world, lusciously cool, smooth and with the merest hint of sourness, its quite simply ambrosial and gives this what some would call, plain but very moist cake an edge.
#Cream cheese icing recipe paula deen how to
I've opted to use sour cream icing from Nigella Lawson's How to be a Domestic Goddess. However what I've done possibly reverses the health benefits of halving the cake size.
Just like a Sara Lee cake really although this ones comes with an optional icing which I can only give you a warning with and suggest that you have your cardiologist on speed dial! In an attempt to cut down the amount of butter ingested, and because there are only two of us here, I made this a loaf cake and halved the recipe. Luckily Oprah's site had a recipe for this so very dense, eggy, I first saw this on Oprah and having loved Sara Lee's sultana pound cake ever since I first sunk my fork into the slightly thawed exterior, I felt the need to try and make one for myself (who ever ate the Sara Lee Pound cakes fully thawed? Its much better straight from the freezer!). Source: Cooking with Paula Deen, January/February 2009.Now given the amount of butter, sour cream and sugar in this recipe, I can't promise you a long time here on earth but I can promise you a good time. Gradually add confectioner's sugar, beating until smooth. Slowly beat in cherry juice until mixture is smooth. In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Garnish with maraschino cherries if desired.ġ (8 ounce) package cream cheese, softened Spread Cream Cheese-Cherry Frosting evenly in between layers and on top and sides of cake. Remove from pans, and cool completely on wire racks. Bake for 20-25 minutes or until wooden spoon inserted in center of cake comes out clean. Gently fold in beaten egg whites until mixture is smooth. Gradually add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. In a medium bowl, combine flour, baking powder and salt sift. Add cherry juice and vanilla, beating until combined. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Spray 3 (9 inch) baking pans with nonstick baking spray with flour. Also, next time I will make sure to get the cherries with the stems on for a more elegant presentation.Ĭherry Cake with Cherry Cream Cheese FrostingĬream Cheese-Cherry Frosting (recipe follows)
I was o.k with using the regular cherries because it was only a slight amount of artificial color for this recipe, but I prefer not to use any when possible. I will definitely be using those in the future. I'm very much looking forward to our date!Ī few notes, I recently learned Whole Foods sells jarred maraschino cherries with no artificial color. My husband is taking me for dinner and live jazz music at one of our favorite restaurants and then we are staying at one of the fabulous hotels downtown.
I'm glad I was able to host the Valentine's Day party and got to bake a few Valentine's treats since I won't be cooking for Valentines this year. It was unanimous at the party that this cake recipe was a keeper! I would love to try this as cupcakes as well. I think the technique of folding in the stiff egg whites contributed to the moist cake. This cake was incredibly moist and the cherry flavor was not overwhelming but added a nice hint to the cake. The presentation in the magazine was just adorable and I have always had success with Paula's desserts. When I saw this cake in the February issue, I knew I wanted to make it. As the finishing touch for my Valentine's Day Party I made this cake from the latest issue of Paula Deen's Magazine.
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