You Heard Me -- Maraschino Cherry Cake

By Jeri Quinzio

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Maraschino Cherry Cake
Jennifer Causey

Maraschino Party Cake

Work: 35 minutes
Total: 2 hours

2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, softened
1 cup granulated sugar
2 eggs, beaten
2 tablespoons maraschino cherry juice mixed with enough milk to total 2/3 cup
1 teaspoon vanilla extract
1/2 cup toasted walnuts, chopped
1/2 cup maraschino cherries, stemmed and chopped

1 cup unsalted butter, softened
3 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
Extra walnuts for decoration

Heat oven to 350 degrees F. Butter an 8-inch round cake pan.

For the cake, whisk together flour, baking powder, and salt; set aside. Beat together butter and sugar in a large bowl until light and fluffy. Add eggs and mix well. Add flour alternately with milk and cherry juice mixture. Add vanilla. Beat until thoroughly blended.

Stir in walnuts and cherries. Pour into prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour. Let cool about 20 minutes.

For frosting, beat butter in a mixing bowl until smooth. Add confectioners' sugar 1 cup at a time and beat until light and fluffy, 2 minutes. Add the milk and vanilla and stir until combined. Frost cake and garnish with walnuts. Serves 8.

Per serving: 775 cal, 37.5g fat (20.5g sat), 197mg sodium, 107g carb, 129mg chol, 6g protein, 1g fiber

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