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Vintage Maraschino Cherry Cake

Vintage Maraschino Cherry Cake
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Indulge in the delightful flavors of this Vintage Maraschino Cherry Cake, a nostalgic dessert that brings sweetness and joy to any occasion. With its soft, tender texture and vibrant pink hue, this cake is perfect for birthdays, anniversaries, or simply treating yourself. Each slice is packed with the rich taste of maraschino cherries, making it a standout centerpiece at your gatherings. Topped with creamy frosting and garnished with whole cherries, this cake is not just delicious but visually stunning.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • ½ cup maraschino cherry juice
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ¾ cup maraschino cherries, chopped
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons maraschino cherry juice (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them or lining them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside this mixture for later use.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3–5 minutes.
  4. Add the eggs one at a time to the butter-sugar mixture. Mix well after each addition. Then incorporate the vanilla extract and maraschino cherry juice.
  5. Gradually add in the dry ingredients in three parts while alternating with milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
  6. Gently fold the chopped maraschino cherries into the batter using a rubber spatula. This ensures an even distribution without breaking up the cherries too much.
  7. Pour equal amounts of batter into both prepared pans. Bake in your preheated oven for about 25–30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely before frosting.
  9. Beat softened butter in a mixing bowl until creamy. Gradually add powdered sugar until smooth. Then mix in maraschino cherry juice and vanilla extract. If necessary, add milk until you achieve a spreadable consistency.
  10. Spread frosting over the top of one cake layer. Place the second layer on top and frost the entire cake evenly. Garnish with whole maraschino cherries for that vintage touch.

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Find it online: https://recipeinhome.com/vintage-maraschino-cherry-cake/