Grandma Tessie'S Maraschino Cherry Cake
A moist and flavorful cherry cake with maraschino cherries and nuts, perfect for celebrations or as a nostalgic treat for dessert or tea time.
Ingredients
Instructions
- Pour cherry juice into a cup, fill with milk to measure 1 cup. Cut up cherries, mix with nut pieces, and sift 1/4 cup flour over them.
- Cream butter and sugar, then add egg yolks one at a time, beating well after each addition.
- Add the cherry-nut mixture to the creamed mixture.
- Sift together baking soda, baking powder, and 3 cups of flour, then add alternately with the milk mixture to the butter mixture, mixing well.
- Fold in beaten egg whites gently.
- Pour the batter into a large, greased tube pan and bake for 1 hour at 350°F.
Tips & Substitutions
For a lighter cake, consider using egg whites only and substituting half of the butter with unsweetened applesauce. If maraschino cherries are unavailable, fresh cherries can be used, but you may need to adjust the sweetness. Sifting the flour with the baking powder and baking soda helps to aerate it, resulting in a fluffier cake. When mixing, be careful not to overmix the batter once the egg whites are folded in.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea. For an added touch, consider serving it with a scoop of vanilla ice cream or a side of fresh fruit. It makes for a wonderful dessert at family gatherings alongside Clara'S Chicken 'N' Dumplings.
Storage & Reheating
Store any leftover maraschino cherry cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or serve at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Tessie'S Maraschino Cherry Cake contains roughly 1112 calories, with 12g protein, 196g carbohydrates, and 34g fat. It is an excellent source of vitamin C (49% of the Daily Value), dietary fiber (47% of the Daily Value), and calcium (40% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1321mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in the recipe?
Absolutely! While walnuts or pecans are traditional, you can substitute with almonds or hazelnuts for a different flavor profile. Just be sure to chop them finely to ensure they mix well with the batter.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If there is wet batter on the toothpick, bake for an additional 5-10 minutes and check again.
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Just ensure it cools completely before storing it in an airtight container. This allows the flavors to meld together, and it will still taste delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).