Mom Edwards' Pink Cherry Specialty Cake
A delightful pink cherry specialty cake with cherry and almond flavors, topped with pink-tinted whipped cream, perfect for celebrations and dessert lovers seeking a fruity treat.
Ingredients
Instructions
- Combine and sift the flour, sugar, baking powder, and salt in a bowl. Drop in the shortening and mix together until crumbly.
- Combine the milk with cherry juice, adding a little at a time to the mixture.
- Beat the mixture until smooth.
- Add vanilla and almond extract to the batter and beat well.
- Incorporate the egg whites into the batter.
- Fold in the halved or quartered maraschino cherries and chopped walnuts.
- Pour the batter into greased 8-inch round pans.
- Bake at 375°F for 20 to 25 minutes.
- Allow the cakes to cool completely.
- Top with pink-tinted whipped cream before serving.
Tips & Substitutions
To achieve a lighter texture, ensure your egg whites are beaten until stiff peaks form before folding them into the batter. If you don’t have almond extract, you can substitute it with more vanilla extract or even a splash of coconut extract for a different flavor profile. Using a kitchen scale to measure the flour can also help ensure accuracy.
Serving Suggestions
This cake pairs beautifully with pink-tinted whipped cream on top and can be served with fresh berries on the side for a refreshing contrast. It also goes well with a scoop of vanilla ice cream. For a festive touch, consider serving it alongside slices of Mama Martin's Sweet Potato Pie at gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mom Edwards' Pink Cherry Specialty Cake contains roughly 222 calories, with 9g protein, 37g carbohydrates, and 4g fat. It is an excellent source of vitamin C (22% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1291mg per serving (56% 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?
While fresh cherries can be used, they will change the flavor and texture of the cake. Maraschino cherries provide a sweet, concentrated flavor that complements the other ingredients. If using fresh, consider adding a bit of cherry juice for additional sweetness.
What can I use instead of shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. Keep in mind that butter will add a slight richness and moisture to the cake, while coconut oil will impart its own unique taste.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that all other ingredients, such as baking powder and extracts, are gluten-free as well for best results.
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).