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Maraschino Cherry Cake Recipe

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This recipe for Maraschino Cherry Cake, by , is from The Hanson Family 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!

Sharon Hanson


Sift together:
2 1/4 C. flour
3 tsp. baking powder
1/2 tsp. salt
1 1/3 c. sugar

1/2 c. shortening
1/4 c. maraschino cherry juice
16 maraschino cherries, chopped
1/2 c. milk

Beat vigorously for 2 minutes. Add 4 unbeaten egg whites. Beat 2 more minutes. Fold in 1/2 c chopped walnuts.

Pour into 2 round 8" cake pans, floured & greased. Bake at 350 for 30-35 min. frost & decorate with maraschino cherry halves.

Cherry Frosting:
Blend 2 1/2 c. powdered sugar, 1/4 c. butter or 3 oz. cream cheese, 1 Tbsp. cherry juice, 1 Tbsp. chopped maraschino cherries

Fluffy White Frosting:
Combine: 1 c. granulated sugar, 1/3 c. water, 1/4 tsp. cream of tartar, and a dash of salt in a saucepan. Bring to a boil, stirring until sugar dissolves. Very slowly add sugar syrup to 2 beaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form, about 7 min. Beat in 1 tsp. vanilla. Makes enough frosting for 2 layer cake or Bundt cake.

Note* If you use the fluffy white frosting recipe, you'll need to store the cake in the refrigerator.

Personal Notes:
Personal Notes:
I'm not sure which frosting recipe Mom used. I have her original recipe, and the Cherry frosting was added later, so I'm guessing that's the one she used, although I'm not sure. I guess you can try them both & see! --Diane




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