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Vintage Maraschino Cherry Cake

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This vintage Maraschino Cherry Cake is a light and fluffy cake with a sweet cherry flavor and a smooth, creamy buttercream frosting. It’s perfect for special occasions, especially when topped with maraschino cherries and optional nuts for extra crunch.

Ingredients

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Cake Ingredients:

  • 2 1/2 cups sifted cake flour
  • 1 1/2 cups sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening (like Crisco)
  • 3/4 cup whole milk (or evaporated or buttermilk for preference)
  • 1/4 cup maraschino cherry juice
  • 1 teaspoon vanilla
  • 2 teaspoons almond extract
  • 4 egg whites (unbeaten)
  • 1/2 cup chopped maraschino cherries (about 15–18 cherries), blotted dry with paper towels
  • Optional: 1/2 cup chopped pecans or walnuts

Buttercream Frosting:

  • 4 cups powdered sugar
  • 4 tablespoons butter
  • 1 teaspoon almond extract
  • 8 tablespoons cherry juice (or milk for a more neutral flavor)
  • Optional: 1-2 drops red food coloring for a deeper red

7-Minute Frosting Alternative:

  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 egg whites
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • Optional: 2 drops red food coloring

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped pans (or use another pan of choice).
  • Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the shortening and set aside.
  • Combine wet ingredients: In another bowl, mix the milk, cherry juice, and extracts.
  • Mix the batter: Pour the wet ingredients into the flour mixture and beat with an electric mixer for 2 minutes until smooth and blended.
  • Add egg whites: Add the egg whites and beat for an additional 2 minutes.
  • Fold in cherries: Gently fold in the chopped maraschino cherries.
  • Bake: Pour the batter into the prepared pans and bake for 25-30 minutes (check with a toothpick to ensure it comes out clean). If making a sheet cake, bake for about 45 minutes; for a Bundt pan, bake for 55-60 minutes.
  • Frosting:
    • Buttercream Frosting: In a deep bowl, beat the butter and powdered sugar together, adding the milk and cherry juice until light and fluffy. Stir in the extract, and add more milk if needed for smoothness.
    • 7-Minute Frosting: In a 3-quart pot, combine sugar, salt, cream of tartar, egg whites, and water. Beat on low heat for 7 minutes until fluffy, stiff peaks form. Remove from heat, stir in vanilla and food coloring if desired.
  • Decorate: Frost the cooled cake with either the buttercream or 7-minute frosting and decorate with additional maraschino cherries. Serve and enjoy!

Notes

  • If making a sheet cake or Bundt cake, adjust the baking time as indicated.
  • For an extra layer of flavor, try adding chopped nuts like pecans or walnuts to the cake batter.
  • You can color the frosting with a few drops of red food coloring for a vibrant touch, but it’s optional.

Nutrition

Find it online: https://easyfoodflash.com/vintage-maraschino-cherry-cake/