Ingredients

1 (10 ounce) jar maraschino cherries

1 (10 ounce) jar maraschino cherries

2 ¼ cups sifted cake flour

2 ¼ cups sifted cake flour

2 ½ teaspoons baking powder

2 ½ teaspoons baking powder

½ teaspoon salt, divided

½ teaspoon salt, divided

½ cup shortening

½ cup shortening

1 ⅓ cups white sugar

1 ⅓ cups white sugar

3 egg whites, room temperature

3 egg whites, room temperature

⅔ cup milk, room temperature

⅔ cup milk, room temperature

½ cup chopped pecans

½ cup chopped pecans

¾ cup butter, room temperature

¾ cup butter, room temperature

6 cups sifted confectioners’ sugar, divided

6 cups sifted confectioners’ sugar, divided

⅓ cup milk

⅓ cup milk

6 drops red food coloring

6 drops red food coloring

1 ½ teaspoons vanilla extract

1 ½ teaspoons vanilla extract

12 maraschino cherries, with stems

12 maraschino cherries, with stems

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9×13-inch cake pan.

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9×13-inch cake pan.

Reserve 1/4 cup maraschino cherry juice. Coarsely chop cherries to make 1/2 cup. Set aside.

Reserve 1/4 cup maraschino cherry juice. Coarsely chop cherries to make 1/2 cup. Set aside.

Sift cake flour, baking powder, and 1/4 teaspoon salt and set aside.

Sift cake flour, baking powder, and 1/4 teaspoon salt and set aside.

Beat shortening in a large bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar and beat until well combined. Add egg whites, one at a time, beating well after each.

Beat shortening in a large bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar and beat until well combined. Add 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.

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.

Bake in the 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 9×13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto a wire rack to cool completely.

Bake in the 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 9×13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto a wire rack to cool completely.

To make frosting: Beat butter in a large bowl until fluffy. Gradually add 3 cups sifted confectioners’ sugar; beat well. Slowly beat in 1/3 cup milk, 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 the frosting spreading consistency. If desired, tint the frosting pink by adding 6 drops red food coloring.

To make frosting: Beat butter in a large bowl until fluffy. Gradually add 3 cups sifted confectioners’ sugar; beat well. Slowly beat in 1/3 cup milk, 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 the frosting spreading consistency. If desired, tint the frosting pink by adding 6 drops red food coloring.

Once the cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Once the cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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