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How To make Maraschino Cherry Cake
2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 Stick butter or margarine
1 c Sugar, divided
2 Eggs, separated
1/3 c Maraschino cherry juice
Milk 1/2 c Chopped maraschino cherries
1/2 c Chopped nuts
Sift flour, baking powder and salt three times. In another bowl, cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add alternately to creamed mixture the flour mixture and liquid ending with flour. Mix well. Stir in cherries and nuts. Beat egg whites until just stiff; add reserved sugar and beat stiff; fold into batter. Pour into greased and lightly floured 9x13-inch baking, 2 8-inch heart shaped pans, 1 greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for
30 to 35 minutes (9x13-inch cake); 25-30 minutes (heart shaped pans), 40
to 45 minutes (Bundt or tube cake pan) or until cake tests done. Cool completely and top with Cherry Cream Frosting, or as desired.
How To make Maraschino Cherry Cake's Videos
Maraschino Cherry Cake (The cake that breaks all the rules)
Hi everyone and welcome back to my channel. Today I want you to take everything you’ve ever learned about baking and throw it out the window. This cake is incredibly easy and made so differently than anything I’ve ever made. And that is what makes it so incredibly delicious.
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Cherry Cake - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Traditional Newfoundland Cherry Cake, made with red or green cherries. Error in video I used 1½ TSP of baking powder.
( NOT TBSP) Thanks
SEE RECIPE BELOW!
for more recipes.
for our cookbooks.
Ingredients:
1½ Cups Butter or less
1½ Cups Sugar or less
3 Eggs
1 Tsp Vanilla or Almond extract
3 Cups Flour
1½ Tsp Baking Powder ( NOT 1½ TABLESPOONS )
1 Cup Carnation Milk ( room temp ) evaporated milk, or milk of choice
1 Cup Halved Glacé Cherries ( roll in 1/4 cup flour before adding to mixture )
ERROR MADE IN VIDEO, I SAID 1½TABLESPOONS OF BAKING POWDER, YOU ONLY NEED 1½ TEASPOON FULL. Please except my apologies. Bonita
Method:
- Cream together butter and sugar.
- Add eggs one at a time, mix well until light and fluffy.
- Mix in vanilla or almond extract.
- In another bowl sift or mix together flour and baking powder.
- Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
- Fold cherries that have been rolled in flour to your mixture. Grease one 10 inch springform pan or two loaf pans, or pans of choice.
- Bake in a 350°F, Preheated oven for 45 minutes to an hour depending on your oven, before removing from your oven check the middle of your cake first with a toothpick if it comes out dry it's done if wet close oven door and leave for another five minutes or so . Don't over bake your cherry cake , this will make your cake dry.
- Remove cake from your oven let set in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
How to make: Maraschino Cherry Cake
Maraschino Cherry Cake recipe uses a boxed cake mix to start with and the most amazing, creamy frosting to top it all off with. So good!
Grab the FULL recipe and a FREE printable recipe here:
How to make: THE BEST MARASCHINO CHERRY CAKE
Maraschino Cherry Cake recipe uses a boxed cake mix, maraschino cherries and the most amazing, creamy frosting to top it all off!
FULL RECIPE HERE:
Maraschino Cherry Cake with Maraschino Cherry Buttercream
In this video I show you how to make Maraschino Cherry Cake with Buttercream frosting.
Slow Cooker Cherry Chip Cake
SLOW COOKER CHERRY CHIP CAKE
------------------Click on SEE MORE to see the FULL RECIPE------------------
One of my favorite oven recipes converted to a slow cooker recipe.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
For the cake
15.25 oz. white cake mix (I use Pilsbury Brand)
1 cup water
½ cup canola or vegetable oil
3 large eggs
20 oz. maraschino cherries (two jars) divided
For the frosting
½ cup salted butter room temperature
16 oz. powdered sugar
2 Tbsp. maraschino cherry juice (from above jar) (you will need some cherries for the cake, some of juices for the frosting and more cherries for decorating)
4-6 Tbsp. milk
INSTRUCTIONS:
Chop about 20 of the cherries on a cutting board. You'll want them in a rough chop, you can use as much cherries as you want. I save the remaining cherries (and some juice) for decorating the cake.
In a large bowl, add the cake mix, oil, eggs and water. Mix until the batter is smooth, some lumps are fine (that's normal for cake mix). Stir in the cherries.
For the cake:
Spray the slow cooker with non stick spray.
Pour in the cherry cake batter.
Cook on HIGH for 2 hours and 15 minutes or until the center is done. You'll want to keep the lid on until the 2 hour and 15 minute mark to keep the heat in.
For the frosting:
In a medium sized mixing bowl, mix together the powdered sugar, room temperature butter, milk (only add enough milk to make the consistency of frosting you want), and cherry juice.
Spread the frosting over the cake and add additional cherries for decoration if desired.
FAN MAIL:
THE MAGICAL SLOW COOKER
SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475