Maraschino Cherry Cake
Maraschino Cherry Cake offers a tender, moist crumb infused with the sweet, cherry flavor of maraschino cherries and juice. The cake's delicate texture, complemented by walnuts, makes it perfect for celebrations or special occasions, appealing to those who enjoy light, fruity desserts with a nutty crunch.
Ingredients
Instructions
- Sift together the cake flour, baking powder, salt, and sugar.
- Stir well and add the shortening, maraschino cherry juice, chopped maraschino cherries, and milk.
- Beat the mixture for two minutes.
- Add the unbeaten egg whites and beat for an additional two minutes.
- Fold in the walnuts.
- Pour the batter into two round waxed layer pans.
- Bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a lighter cake, consider using egg whites from pasteurized eggs. If you prefer a richer flavor, swap half of the shortening with unsalted butter. You can also substitute the maraschino cherry juice with almond extract for a slightly different flavor profile. Sifting the dry ingredients ensures a light and fluffy texture, which is key for this cake.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside fresh fruits or a light salad, like After Christmas Salad, for a balanced dessert experience. Garnish each slice with additional maraschino cherries for a decorative touch and enhanced flavor.
Storage & Reheating
Store leftover Maraschino Cherry Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply place slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Maraschino Cherry Cake contains roughly 975 calories, with 17g protein, 167g carbohydrates, and 29g fat. It is an excellent source of iron (45% of the Daily Value), dietary fiber (37% of the Daily Value), and protein (34% of the Daily Value). Note that it is relatively high in sodium, at 1094mg per serving (48% 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 fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries, but keep in mind that they will change the flavor profile and moisture content of the cake. Make sure to pit and chop them before adding to the batter, and consider increasing the sugar slightly to account for the tartness.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it could be due to old baking powder or incorrect measurements. Always check the expiration date of your baking powder and ensure you are using precise measurements. Also, make sure to not overmix the batter after adding the egg whites, as this can cause the cake to deflate.
How can I make this cake gluten-free?
To make this Maraschino Cherry Cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum, or add it separately, to help mimic the structure provided by gluten in traditional baking.
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).