Maraschino Cherry Cake
2 1/2 cups sifted cake flour (see homemade cake flour photo in the post)
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening (like Crisco in a can)
3/4 cup whole milk ( I prefer to use evaporated or buttermilk)
1/4cup maraschino cherry juice
1 teaspoon vanilla
2 teaspoons almond extract
4 egg whites (unbeaten)
1/2 cup chopped maraschino cherries around 15 to 18 blotted dry with paper towels
Optional:1/2 cup chopped pecans or walnuts
Butter Cream Frosting:
4 cups of powdered sugar
4 tablespoons of butter
1 teaspoon almond extract
8 tablespoons of cherry juice to make a free-flowing frosting or use milk
Optional: red food coloring for a deeper red around 1 or 2 drops
7-minute cooked 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 of red food coloring
Preheat the oven to 350 degrees and grease and flour 2- 9 inch heart-shaped pans ( or choose another in the notes section.
In a large bowl add the flour, sugar, baking powder, and salt. and whisk together. Add the shortening to that bowl and set it aside
.
In another bowl add the milk, cherry juice, and extracts.
Pour that into the bowl with shortening and flour mixture and using an electric mixer beat for 2 minutes all together until blended evenly.
Add the egg white then beat for 2 more minutes.
Fold in the cherries.
Pour into two 9-inch greased and floured heart-shaped pans ( or use round pans) and bake for 25 to 30 minutes ( use the toothpick method to check if it comes out clean.
Note: If you want to do a sheet cake it will take around 45 minutes.
Bundt pan for 55 to 60 minutes.
Butter Cream Frosting Instructions:
In a deep bowl add the butter with powdered sugar slowly beating together with the milk, and cherry juice until light and fluffy using a hand mixer.
Stir in the extract or choice (vanilla or almond) at the end, and add more drops of milk if necessary to make a smooth easy-to-spread frosting.
7-Minute Frosting Instructions:
Place the 1 cup sugar,1/4 teaspoon salt,1/2 teaspoon cream of tartar,2 egg whites, and 3 tablespoons water ingredients all in a heavy-duty stainless 3-quart sized pot, not the vanilla.
Turn the stove on to low heat and beat using an electric mix constantly for 7 minutes or until the frostings form fluffy and stiff peaks.
Remove from heat stir in the food coloring if using and vanilla.
Decorate with cherries.
