Maraschino cherry cake made from scratch with frosting on Valentine’s Day
INGREDIENTS
Cake:
2 – 1/2 cups sifted cake flour (see homemade cake flour photo in the post)
1 – 1/2 cups sugar
3 – 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening (like Crisco in a can)
3/4 cup whole milk (I prefer to use evaporated or buttermilk)
1/4 cup maraschino cherry juice
1 teaspoon vanilla
2 teaspoons almond extract
4 egg whites (unbeaten)
1/2 cup chopped maraschino cherries (around 15 to 18), blotted dry with paper towels
Optional: 1/2 cup chopped pecans or walnuts
Butter Cream Frosting:
4 cups of powdered sugar
4 tablespoons of butter
1 teaspoon almond extract
8 tablespoons of cherry juice to make a free-flowing frosting or use milk
Optional: red food coloring for a deeper red (around 1 or 2 drops)
7-Minute Cooked Frosting (Alternative):
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 egg whites
3 tablespoons water
1 teaspoon vanilla extract
Optional: 2 drops of red food coloring
INSTRUCTIONS
SEE NEXT PAGE
