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Maraschino Cherry Nut Cake

Maraschino Cherry Nut Cake

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    2 h 30 m
Judy Wattenbarger

Judy Wattenbarger

A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 676 kcal
  • 34%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 113.7g
  • 37%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
  3. Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
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Reviews

DebK
25

DebK

7/4/2006

What a thrill to find this recipe on your fun site! This was my mom's favorite cake--often making an appearance at family events--but the recipe disappeared when she died 25 years ago. My sisters and I were determined to find a reasonable facsimile--but this is the REAL DEAL. The cake itself is fine-textured, moist, and oh-so-flavorful. My family isn't keen on frosting, so I served it faintly warm with a scoop of good vanilla ice cream and a homemade hot fudge sauce (Try one of those featured on this site.) Pretty fine! Could the dryness reported by one reviewer be the result of using the wrong flour-measuring technique? Be sure to spoon the cake flour into the cup and level off. Any other technique will give you too much flour and result in a dry cake. Overbaking will do the same thing, of course. Wish I could give this 4 1/2 stars.

daleroach
17

daleroach

5/9/2008

This recipe is excellent. It presents beautifully. I did alter the frosting just a tad. Instead of the food coloring, I used the cherry juice and some very finely diced marashino cherries. It gave the frosting a very nice pink tint and the little chunks of cherry gave the frosting a little variety in texture. I also made this recipe into cupcakes and you do have to be careful not to overbake it. It can dry out. All in all, this is as close to my grandmothers recipe that I have found.

APPLETREEWOMAN
4

APPLETREEWOMAN

7/28/2004

This is really good. my cake came out moist and yummy. thanks for a great recipe

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