Maraschino Cherry Cake
Maraschino Cherry Cake
What's more fun than a cake full of whimsical maraschino cherries? This dessert would be the perfect centerpiece for a children's birthday party or a baby shower.This recipe is by Phyllis Ackerman of Red Hill, Pennsylvania, and was originally published in The Morning Call.
Prep Time
10
minutes
Cook Time
35
minutes
Servings
10
Total time: 45 minutes
Ingredients
- 2 1/4 cups softasilk flour (or 2 cups and 2 tablespoons gold medal flour)
- 1 1/3 cups sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup soft shortening
- 1/4 cup maraschino cherry juice
- 16 maraschino cherries, cut in eighths
- 1/2 cup milk
- 4 egg whites (about 1/2 to 2/3 cup), unbeaten
- 1/2 cup chopped nuts
Directions
- Step 1: Preheat oven to 350 F. Grease and flour two layer cake pans, or you can also use an oblong pan, 11-inches-by-9-inches-by-2-inches.
- Step 2: Measure flour by dip-level-pour method or by sifting. In a large bowl, stir together the dry ingredients: 2 1/4 cups Softasilk flour (or 2 cups and 2 tablespoons Gold Medal flour), 1 1/3 cups sugar, 3 teaspoons baking powder and 1 teaspoon salt.
- Step 3: Add 1/2 cup soft shortening, 1/4 cup maraschino cherry juice, 16 maraschino cherries (cut in eighths) and 1/2 cup milk. Beat for 2 minutes on medium speed.
- Step 4: Add 4 unbeaten egg whites (about 1/2 to 2/3 cup) and beat for 2 more minutes. Fold in 1/2 cup chopped nuts.
- Step 5: Pour batter into greased and floured pans. Bake layers for 30 to 35 minutes, oblong 35 to 40 minutes.
- Step 6: Ice cake with your choice of frosting, and garnish with fresh or maraschino cherries.