Maraschino Cherry Nut Cake Recipe

Maraschino cherries are a beloved and versatile ingredient that can be used in a wide variety of sweet treats, from ice cream sundaes to baked goods. One delicious way to incorporate these colorful cherries into a dessert is by making a Maraschino Cherry Nut Cake. This delightful cake is bursting with the flavors of sweet maraschino cherries and crunchy nuts, making it the perfect treat for any occasion.

One of the best things about this Maraschino Cherry Nut Cake is that it is incred...

1 (10 ounce) jar maraschino cherries
2 ¼ cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt, divided
½ cup shortening
1 ⅓ cups white sugar
3 egg whites, room temperature
⅔ cup milk, room temperature
½ cup chopped pecans
¾ cup butter, room temperature
6 cups sifted confectioners' sugar, divided
⅓ cup milk
6 drops red food coloring
1 ½ teaspoons vanilla extract
12 maraschino cherries, with stems

Information

Prep Time: 30 mins
Cook Time: 20 mins
Additional Time: 1 hr 30 mins
Total Time: 2 hrs 20 mins
Servings: 12
Yield: 1 9-inch cake

Preheat the 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 cherries to make 1/2 cup. Set aside.

Sift cake flour, baking powder, and 1/4 teaspoon salt and set aside.

Beat shortening in a large bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar and beat until well combined. Add 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.

Bake in the 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 a wire rack to cool completely.

To make frosting: Beat butter in a large bowl until fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 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 the frosting spreading consistency. If desired, tint the frosting pink by adding 6 drops red food coloring.

Once the cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Nutrition

676 cal.

Total Fat: 24g
Saturated Fat: 10g
Cholesterol: 32mg
Sodium: 304mg
Total Carbohydrate: 114g
Dietary Fiber: 1g
Total Sugars: 82g
Protein: 4g
Vitamin C: 0mg
Calcium: 97mg
Iron: 2mg
Potassium: 135mg

How to Make Maraschino Cherry Nut Cake - A Step-by-Step Guide

Ingredients

Information

Nutrition

676 cal.

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