MARASCHINO CHERRY CAKE WITH FLUFFY CHERRY FROSTING RECIPE Part 1. Ingredients: *Maraschino Cherry Cake 3 cups sifted cake flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1/3 cup butter, room temperature 1/3 cup vegetable shortening 1 1/2 cups sugar 1/4 cup maraschino cherry juice 3/4 cup milk 1/2 cup coarsely chopped nuts 16 maraschino cherries, cut into eighths 5 egg whites, stiffly beaten *Pink Cherry Maraschino 7-Minute Frosting 2 1/2 cups sugar 1 tablespoon light corn syrup 1/2 cup water 1/2 cup maraschino cherry juice 3 egg whites, stiffly beaten Directions 1. Prepare ahead of time: Coarsely chop 1/2 cup nuts. Cut 16 maraschino cherries into eighths and set aside. They can be put together in the same bowl as they will be added at the same time. 2. Combine the 1/4 cup maraschino cherry juice and 3/4 cup milk in a one cup measure. Set aside. 3. The timing of the stiffly beaten egg whites is a little tricky. Wait too long and they deflate and get weepy. After creaming the sugar and butter and shortening, I washed off my egg beaters and then beat my egg whites just before the step that adds the nuts and cherries. 4. For the cake: Preheat oven to 350*F. Generously grease and flour two 9-inch round** layer cake pans and set aside. 5. Sift the flour, baking powder and salt together onto waxed paper or in a medium bowl; set aside. Check 0 for Part 2
Posted on: Sat, 13 Jul 2013 11:24:53 +0000
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