Maraschino Cherry Nut Cake

Name: Maraschino Cherry Nut Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 (10 ounce) jar maraschino cherries 1 (10 ounce) jar maraschino cherries; 2 ¼ cups sifted cake flour 2 ¼ cups sifted cake flour; 2 ½ teaspoons baking powder 2 ½ teaspoons baking powder; ½ teaspoon salt, divided ½ teaspoon salt, divided; ½ cup shortening ½ cup shortening; 1 ⅓ cups white sugar 1 ⅓ cups white sugar; 3 egg whites, room temperature 3 egg whites, room temperature; ⅔ cup milk, room temperature ⅔ cup milk, room temperature; ½ cup chopped pecans ½ cup chopped pecans; ¾ cup butter, room temperature ¾ cup butter, room temperature; 6 cups sifted confectioners' sugar, divided 6 cups sifted confectioners' sugar, divided; ⅓ cup milk ⅓ cup milk; 6 drops red food coloring 6 drops red food coloring; 1 ½ teaspoons vanilla extract 1 ½ teaspoons vanilla extract; 12 maraschino cherries, with stems 12 maraschino cherries, with stems

Prep: 30 minsCook: 20 mins

Prep

30 mins

Cook

20 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

11 (10 ounce) jar maraschino cherries
22 ¼ cups sifted cake flour
22 ½ teaspoons baking powder
½ teaspoon salt, divided½ teaspoon salt, divided
½ cup shortening½ cup shortening
11 ⅓ cups white sugar
33 egg whites, room temperature
⅔ cup milk, room temperature⅔ cup milk, room temperature
½ cup chopped pecans½ cup chopped pecans
¾ cup butter, room temperature¾ cup butter, room temperature
66 cups sifted confectioners' sugar, divided
⅓ cup milk⅓ cup milk
66 drops red food coloring
11 ½ teaspoons vanilla extract
1212 maraschino cherries, with stems

Instructions

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

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