MARASCHINO CHERRY FRUIT CAKE RECIPE RECIPES
MARASCHINO CHERRY NUT CAKE RECIPE | ALLRECIPES
A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.
Provided by Judy Wattenbarger
Categories Desserts Fruit Desserts Cherry Dessert Recipes
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 1 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
- Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
- Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
- Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
- Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
- In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
- To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
- Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
Nutrition Facts : Calories 676.3 calories, CarbohydrateContent 113.7 g, CholesterolContent 32.1 mg, FatContent 24.1 g, FiberContent 1.2 g, ProteinContent 4.4 g, SaturatedFatContent 10 g, SodiumContent 303.9 mg, SugarContent 82.3 g
MARASCHINO CHERRY CAKE RECIPE BY THE DAILY MEAL CONTRIBUTORS
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.
Provided by THEDAILYMEAL.COM
Total Time 44 minutes59S
Prep Time 9 minutes59S
Cook Time 34 minutes59S
Yield 10
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 369 calories, SugarContent 31 g, FatContent 14 g, CarbohydrateContent 55 g, CholesterolContent 1 mg, FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 3 g, SodiumContent 265 mg, TransFatContent 1 g
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