GRANDMA ELSIE'S MARASCHINO BUNDT® CAKE
A pretty Bundt® cake filled with maraschino cherries and walnuts. Makes a lovely addition to a Christmas brunch. Serve plain or drizzle with a little glaze made of powdered sugar and cherry juice and top with halved maraschino cherries.
Provided by Sharon Dyson-Demers
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h20m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Cut each maraschino cherry into 8 pieces; set aside.
- Sift cake flour, baking powder, and salt into a bowl.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy.
- Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 42.1 g, Cholesterol 0.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 290.7 mg, Sugar 19.7 g
MARASCHINO CHERRY NUT CAKE
A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.
Provided by Judy Wattenbarger
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
- Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
- Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
- Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
- Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
- In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
- To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
- Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g
MARASCHINO CHERRY CAKE
Make and share this maraschino cherry cake recipe from Food.com.
Provided by mmlwjr
Categories Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Drain cherries & dry thoroughly.
- Sift flour, baking powder.
- Coat cherries with a little of this dry mixture.
- Beat butter& sugar together until light& fluffy.
- Add eggs one at a time beating well after each addition.
- add flavouring.
- Stir in remaining flour mixture alternately with milk.
- When smoothly blended add the cherries stirring them in.
- scrape into a well greased tube pan.
- Bake about 2 hours or until cake is set.
- Test with toothpick.
- cool before removing from pan.
Nutrition Facts : Calories 440.7, Fat 19.2, SaturatedFat 3.8, Cholesterol 55, Sodium 271.6, Carbohydrate 62, Fiber 1.8, Sugar 36.2, Protein 5.5
CHERRY LOAF "POUND CAKE"
Cherry Pound Cake with Whole Maraschino Cherries! Don't know where the recipe came from! My Mother use to make it at Christmas! I use which ever color cherries I have on hand! Have also used granulated white sugar instead of berry sugar!
Provided by GrandmaFish
Categories Dessert
Time 1h35m
Yield 1 Loaf, 15 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter with sugar, beat until fluffy.
- Add eggs one at a time, beat after each addition.
- Mix flour and salt.
- Add flour mix to creamed mixture and blend thoroughly.
- Fold in cherries.
- Bake at 300 degrees for 1 hr and 20 minute.
VANILLA BUTTERNUT POUND CAKE WITH MARASCHINO CHERRIES
Haven't made this yet, but have been searching online for a bundt pan maraschino cherry cake and found this one on "baking911.com" after requesting.
Provided by Lorraine3
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
- Combine evaporated milk and water (to equal one cup total).
- Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
- Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
- Remove cake from pan while still warm. Ice as desired.
- Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).
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