Maraschino Cherry Cake
Maraschino cherry cake is a made-from-scratch vintage cake that is light in texture with a sweet cherry flavor from chopped maraschino cherries and maraschino cherry juice.
Equipment
- 8" round cake pans
- parchment paper mixer
- mixing bowls of various size
Ingredients
- 10 Tablespoons softened unsalted butter
- 1 1/4 cups granulated sugar
- 1/2 cup maraschino cherry juice, reserved from a 10oz. bottle
- 2 1/4 cups cake flour
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup cold water
- 4 egg whites, beaten stiff
- 1 - 12 oz bottle maraschino cherries without stems, finely chopped
Instructions
- Cream 10 Tablespoons softened unsalted butter and 1 1/4 cups granulated sugar until light and creamy.
- Sift the dry ingredients of 2 1/4 cups cake flour, 3 teaspoons baking soda, and 1/2 teaspoon salt.
- Add the dry ingredients alternately with the 1/2 cup maraschino cherry juice,(from a 12-oz bottle) and 1/4 cup cold water.
- Fold in 4 egg whites, that are stiffly beaten, followed by 1 - 12 oz bottle maraschino cherries without stems, chopped.
- Pour the batter evenly into 2-8” round cake pans that are lined with parchment paper or a 9x13 pan. Bake at 350℉ for 35-40 minutes.
- Cool cake on wire rack and then frost with your favorite frosting.
Notes
- Makes 12 large slices or 16 smaller slices
- Store cake in an airtight container for up to 3 days at room temperature; cake will freeze up to 45 days if sealed well
Nutrition
Serving: 1large slice (without frosting)Calories: 254kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 389mgPotassium: 43mgFiber: 1gSugar: 21gVitamin A: 292IUCalcium: 7mgIron: 0.2mg
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