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MARASCHINO CHERRY CAKE

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Maraschino cherry cake made from scratch with frosting on Valentine’s Day
DURATION :
Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min

INGREDIENTS

  • 2 – 1/2 cups sifted cake flour (see homemade cake flour photo in the post)
  • 1 – 1/2 cups sugar
  • 3 – 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening (like Crisco in a can)
  • 3/4 cup whole milk ( I prefer to use evaporated or buttermilk)
  • 1/4 cup maraschino cherry juice
  • 1 teaspoon vanilla
  • 2 teaspoons almond extract
  • 4 egg whites (unbeaten)
  • 1/2 cup chopped maraschino cherries around 15 to 18 blotted dry with paper towels
  • Optional:1/2 cup chopped pecans or walnuts
  • Butter Cream Frosting:
  • 4 cups of powdered sugar
  • 4 tablespoons of butter
  • 1 teaspoon almond extract
  • 8 tablespoons of cherry juice to make a free-flowing frosting or use milk
  • Optional: red food coloring for a deeper red around 1 or 2 drops
  • 7-minute cooked frosting alternative:
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 egg whites
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • optional: 2 drops of red food coloring

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and grease and flour 2- 9 inch heart-shaped pans ( or choose another in the notes section.
  2. In a large bowl add the flour, sugar, baking powder, and salt. and whisk together. Add the shortening to that bowl and set it aside.
  3. In another bowl add the milk, cherry juice, and extracts.
  4. Pour that into the bowl with shortening and flour mixture and using an electric mixer beat for 2 minutes all together until blended evenly.
  5. Add the egg white then beat for 2 more minutes.
  6. Fold in the cherries.
  7. Pour into two 9-inch greased and floured heart-shaped pans ( or use round pans) and bake for 25 to 30 minutes ( use the toothpick method to check if it comes out clean..
  8. Note: If you want to do a sheet cake it will take around 45 minutes.
  9. Bundt pan for 55 to 60 minutes.
  10. Butter Cream Frosting Instructions:
  11. In a deep bowl add the butter with powdered sugar slowly beating together with the milk, and cherry juice until light and fluffy using a hand mixer. Stir in the extract or choice (vanilla or almond) at the end, and add more drops of milk if necessary to make a smooth easy-to-spread frosting.
  12. 7-Minute Frosting Instructions:
  13. Place the 1 cup sugar,1/4 teaspoon salt,1/2 teaspoon cream of tartar,2 egg whites, and 3 tablespoons water ingredients all in a heavy-duty stainless 3-quart sized pot, not the vanilla.
  14. Turn the stove on to low heat and beat using an electric mix constantly for 7 minutes or until the frostings form fluffy and stiff peaks.
  15. Remove from heat stir in the food coloring if using and vanilla.
  16. Decorate with cherries.

NOTES

Pans to Use:

  • Sheet cake: 13 x 9 around 45 minutes
  • Bundt pan: 9 -inch around 55 to 60 minutes
  • Round pans: 9-inch around 25 to 20 minutes
  • Note: use the toothpick method (place in the cake when it comes out clean the cake is cooked)

Fruit substitutions:

  1. red raspberries
  2. chopped strawberries
  3. blackberries
  4. peaches chopped fresh or canned drained

Tips and Suggestions:

  • always flour and grease the pan you’re using for best results
  • do not overbeat this batter
  • fold in the fruit last (make sure it’s blotted dry)
  • add any kind of nuts
  • the cake tastes great with just whipped cream
  • instead of frosting dust with powdered sugar
  • make muffins instead of a cake
  • make two cakes and freeze one for later up to 6 months wrapped
  • try and different fruit
  • tint with food coloring if desired for deeper color
  • decorate frosted cakes with some fruit
  • no heart pan no problem! First bake two cakes, one round, and one square. Then cut the round baked cake in half. Then turning the square cake so it looks like a diamond shape with the point at the top. Place the two cut halves on each side of the point.
  • underbaked cakes sink so make sure it is cooked and you use the toothpick method
  • very important to make sure the cherries are blotted dry
  • if the cake is overbaked and dry no worries try a simple syrup: 1 cup (250 g) water 1 cup (200 g) granulated sugar boil for two minutes cool and brush onto the cake

NUTRITION FACTS

Calories 302

Fat  8.35 g

Sat. Fat 2.58 g

Carbs 55.27 g

Fiber 0.77 g

Net carbs 54.51 g

Sugar  44.37 g

Protein  2.9 g

Sodium 338.9 mg

Cholesterol 5.94 mg

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