This Maraschino Cherry Cake is a delightful dessert, bursting with cherry flavor and a hint of almond. With its tender crumb and rich frosting options, it’s perfect for any special occasion or holiday.
Ingredients:
For the Cake:
- 2 ½ cups sifted cake flour
- 1 ½ cups sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup vegetable shortening
- ¾ cup whole milk (or evaporated/buttermilk)
- ¼ cup maraschino cherry juice
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 4 egg whites
- ½ cup chopped maraschino cherries (15-18 cherries, blotted dry)
- Optional: ½ cup chopped pecans or walnuts
Buttercream Frosting:
- 4 cups powdered sugar
- 4 tablespoons butter
- 1 teaspoon almond extract
- 8 tablespoons cherry juice (or milk)
- Optional: 1-2 drops red food coloring
7-Minute Frosting Alternative:
- 1 cup sugar
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- 2 egg whites
- 3 tablespoons water
- 1 teaspoon vanilla extract
- Optional: 2 drops red food coloring
Instructions:
For the Cake:
- Preheat the Oven:
- Preheat to 350°F. Grease and flour two 9-inch heart-shaped pans (or round pans).
- Prepare the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the shortening until the mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, mix milk, cherry juice, vanilla, and almond extract.
- Mix the Batter:
- Gradually add the wet ingredients to the dry mixture. Beat with an electric mixer on medium speed for 2 minutes until well blended.
- Add egg whites and beat for an additional 2 minutes. Fold in chopped cherries (and nuts if using).
- Bake:
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- For a sheet cake, bake for about 45 minutes. For a Bundt pan, bake 55-60 minutes.
- Cool:
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Buttercream Frosting:
- In a bowl, beat butter with powdered sugar, adding cherry juice (or milk) gradually until smooth and fluffy.
- Mix in almond extract and food coloring (if using). Adjust consistency with more milk if needed.
7-Minute Frosting:
- In a heavy saucepan, combine sugar, salt, cream of tartar, egg whites, and water.
- Beat with an electric mixer over low heat for 7 minutes until stiff peaks form.
- Remove from heat, stir in vanilla extract and food coloring (if using).
Assembly:
- Frost the cooled cake with either buttercream or 7-minute frosting. Decorate with maraschino cherries as desired.
Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 24
This Maraschino Cherry Cake is sure to be a hit with its vibrant color, moist texture, and irresistible cherry-almond flavor. Perfect for Valentine’s Day or any celebration! 🍒🎂✨