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Maraschino Cherry Cake Recipe

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This recipe for Maraschino Cherry Cake is from Sherrie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
CAKE~
2 1/2 c. sifted flour
1 1/2 c. sugar
3 1/2 t. baking powder
1 t. salt
1/2 c. shortening
3/4 c. milk
1/4 c. cherry juice
1 t. vanilla
4 egg whites (unbeaten)
18 maraschino cherries (well drained & chopped)
1/2 chopped nuts
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FROSTING~
2 T. shortening
2 T. butter
1 t. vanilla
1/2 t. salt
4 C. powdered sugar
9 T. scalded cream
red food coloring

Directions:
Directions:
CAKE~ sift flour, sugar, baking powder & salt together. Drop in shortening. Combine milk & juice. Add 3/4 c. of this liquid, also vanilla. Beat until well mixed. Add remaining liquid & egg whites and beat 2 minutes. Add nuts and cherries. Blend together.
Bake at 375º 20-25 minutes. Cool.

FROSTING~ Combine shortening, butter, vanilla & salt. Blend. Beat in 1/2 c. sugar. Add hot cream, alternately with remaining sugar beating well after each addition. Add just enough cream to make a nice spreading consistency. Add a few drops of food coloring. Spread on cake.

Personal Notes:
Personal Notes:
Taken from RUPERT"S Treasure of Personal Recipes. Printed in 1952 for the Women's Society of Christian Service of the Methodist Church in Rupert, Idaho, where my mother Mildred (Winter) Wilkinson was a member.
Mom had written this in the recipe book as one of her favorite desserts to make for special occasions.

 

 

 

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