When I was a girl, I dreamed of this kind of cake, all pink and soft with fluffy pink cloud frosting. It was the cake that I imagined princesses ate. Maraschino Cherry Cake with Fluffy Cherry Frosting – It was the cake that I imagined princesses ate. I had forgotten about those dreams until I ran across the …
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
Ingredient
- 3 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup butter, room temperature
- 1/3 cup vegetable shortening
- 1 1/2 cups sugar
- 1/4 cup maraschino cherry juice
- 3/4 cup milk
- 1/2 cup coarsely chopped nuts
- 16 maraschino cherries, cut into eighths
- 5 egg whites, stiffly beaten
Prepare ahead of time:
- Coarsely chop 1/2 cup nuts. Cut 16 maraschino cherries into eighths and set aside. They can be put together in the same bowl as they will be added at the same time.
- Combine the 1/4 cup maraschino cherry juice and 3/4 cup milk in a one cup measure. Set aside.
- The timing of the stiffly beaten egg whites is a little tricky. Wait too long and they deflate and get weepy. After creaming the sugar and butter and shortening, I washed off my
- egg beaters and then beat my egg whites just before the step that adds the nuts and cherries.
- Now onto the cake…
- Preheat oven to 350*F. Generously grease and flour two 9-inch round** layer cake pans and set aside.
- Sift the flour, baking powder and salt together onto waxed paper or in a medium bowl; set aside.
- Cream butter, shortening, and sugar in a large bowl until fluffy (about five minutes).
- Add sifted dry ingredients to the creamed mixture alternately with the milk-maraschino cherry juice mixture, beginning and ending with the dry ingredients. Beat well after
- each addition.
- Fold in nuts and cherries, then fold in the beaten egg whites.
- Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.
- Cook cakes in pans on wire racks for about five minutes. Using a thin blade knife loosen carefully around edges and turn out onto the racks. Cool to room temperature.
- Pink Cherry Maraschino 7-Minute Frosting
- 2 1/2 cups sugar
- 1 tablespoon light corn syrup
- 1/2 cup water
- 1/2 cup maraschino cherry juice
- 3 egg whites, stiffly beaten
- Mix sugar, corn syrup, water and cherry juice in medium heavy saucepan, covered, but with lid askew, and heat for five minutes over moderate heat. Remove lid, insert candy
- thermometer, and heat, without stirring, until syrup reaches 242*F. (takes about 10-15 minutes).
- In the meantime, put three egg whites in a medium sized bowl and beat until stiff peaks form.
- When the syrup reaches 242*F, add the hot syrup to egg whites in a fine stream, beating hard the entire time. Continue beating until mixture peaks stiffly, about 7 to 10 minutes.
