Maraschino Cherry Cake


2 1/2 cups Sifted flour
1 1/2 cups Sugar
3 1/2 teaspoons Baking powder
1 teaspoon Salt
1/2 cup Solid shortening
3/4 cup Milk
2 teaspoons Almond extract
1 teaspoon Vanilla extract
1/4 cup Maraschino cherry juice
4 Unbeaten egg whites
18 Maraschino cherries, drained & coarsely chopped
1/2 cup Walnuts, finely chopped


Preheat oven to 375 F. Grease 2 (9-inch) round layer pans. Mix dry ingredients together in a bowl. Blend in shortening. Combine milk, extracts & cherry juice in separate bowl. Add about 3/4 of liquid to dry ingredients. Beat 200 strokes or about 2 minutes. Add remaining liquid and unbeaten egg whites and beat another 2 minutes. Stir in cherries and walnuts. Pour batter in prepared cake pans and bake 20-25 mins. Cool, remove from pans. Frost with Maraschino Cherry Cake
ICING:Blend together 2 Tbs. solid shortening, 1 tsp. vanilla, 1/2 tsp. almond extract and 1/2 tsp. salt. Beat in 1/2 c. powdered sugar. then add another 3 1/2 cups powdered sugar alternately with up to 9 Tbs. scalded cream (cream heated to just below boiling point); use just enough cream so icing will spread nicely. Mix in a few drops of red food coloring.




1.0 servings


Thursday, December 10, 2009 - 12:32am



Related Cooking Videos