Maraschino Cherry Cake Recipe

Name: Maraschino Cherry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup shortening (part butter); 1 ½ cups sugar; 3 cups sifted cake flour; 2 ½ teaspoons baking powder; ¾ teaspoon salt; ½ cup cherry juice (from jar); ¾ cup milk; ½ cup chopped nuts; 16 maraschino cherries, cut into small pieces; 5 egg whites, stiffly beaten but not dry

Servings: persons

⅓ cup shortening (part butter)
1 ½ cups sugar
3 cups sifted cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
½ cup cherry juice (from jar)
¾ cup milk
½ cup chopped nuts
16 maraschino cherries, cut into small pieces
5 egg whites, stiffly beaten but not dry

1
Preheat oven to 350 degrees.
2
Cream shortening and sugar together until fluffy.
3
Sift flour, baking powder and salt together; sift again.
4
Alternately add the flour mixture, milk and cherry juice to the creamed mixture.
5
Stir until smooth.
6
Stir in nuts and cherries.
7
Fold in beaten egg whites.
8
Grease and flour two 9-inch cake pans or a 9-by-13-inch pan (we used two 9 inch pans).
9
Bake about 30 minutes or until tested done.
10
Cool cakes on rack for about 5 minutes before removing from pans.
11
Ice as desired.

828

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ cup shortening (part butter), 1 ½ cups sugar, 3 cups sifted cake flour, 2 ½ teaspoons baking powder, and more.

Yes, Maraschino Cherry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maraschino Cherry Cake

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