Cake > Fruit Cakes

Cherry Ripe Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped maraschino cherries
- 1/2 cup chopped dark chocolate

Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.

6. Fold in the shredded coconut, chopped cherries, and chopped chocolate.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula.

8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings

Nutritional information:
Calories: 420
Fat: 19g
Carbohydrates: 58g
Protein: 5g
Sugar: 39g

Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use unsweetened shredded coconut instead of sweetened.
- You can use chopped dried cherries instead of maraschino cherries.

Variations:
- You can add chopped nuts to the batter.
- You can use white chocolate instead of dark chocolate.
- You can add a layer of cherry jam in the middle of the cake.

Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Do not overmix the batter, or the cake will be tough.
- Use a serrated knife to cut the cake for a clean cut.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the cake, place it in a 350°F oven for 10 minutes.

Presentation ideas:
Dust the top of the cake with powdered sugar and garnish with fresh cherries.

Garnishes:
Fresh cherries, whipped cream, powdered sugar

Pairings:
Coffee, tea, milk

Suggested side dishes:
Fresh fruit, salad

Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Mix the batter until just combined next time.

Food safety advice:
Make sure to properly store the cake to prevent spoilage.

Food history:
Cherry Ripe is a popular chocolate bar in Australia that contains cherries and coconut. This cake is inspired by the flavors of the Cherry Ripe chocolate bar.

Flavor profiles:
Sweet, fruity, nutty, chocolatey

Serving suggestions:
Serve the cake as a dessert or a sweet snack.

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Region: Australian

Taste: Sweet, Fruity, Chocolatey, Nutty