What's more fun than a cake full of whimsical maraschino cherries? This dessert would be the perfect centerpiece for a children's birthday party or a baby shower.
This recipe is by Phyllis Ackerman of Red Hill, Pennsylvania, and was originally published in The Morning Call.
- 2 1/4 cups Softasilk flour (or 2 cups and 2 tablespoons Gold Medal flour)
- 1 1/3 cups sugar
- 3 Teaspoons baking powder
- 1 Teaspoon salt
- 1/2 Cup soft shortening
- 1/4 Cup maraschino cherry juice
- 16 maraschino cherries, cut in eighths
- 1/2 Cup milk
- 4 egg whites (about 1/2 to 2/3 cup), unbeaten
- 1/2 Cup chopped nuts
Step 1: Preheat oven to 350 F. Grease and flour two layer cake pans, or you can also use an oblong pan, 11-inches-by-9-inches-by-2-inches.
Step 2: Measure flour by dip-level-pour method or by sifting. In a large bowl, stir together the dry ingredients: 2 1/4 cups Softasilk flour (or 2 cups and 2 tablespoons Gold Medal flour), 1 1/3 cups sugar, 3 teaspoons baking powder and 1 teaspoon salt.
Step 3: Add 1/2 cup soft shortening, 1/4 cup maraschino cherry juice, 16 maraschino cherries (cut in eighths) and 1/2 cup milk. Beat for 2 minutes on medium speed.
Step 4: Add 4 unbeaten egg whites (about 1/2 to 2/3 cup) and beat for 2 more minutes. Fold in 1/2 cup chopped nuts.
Step 5: Pour batter into greased and floured pans. Bake layers for 30 to 35 minutes, oblong 35 to 40 minutes.
Step 6: Ice cake with your choice of frosting, and garnish with fresh or maraschino cherries.