Cake-Maraschino Cherry Cake
Source of Recipe
rc-Pattie' Place
Recipe Introduction
This is was adapted from Betty Crocker
List of Ingredients
3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter
1/2 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 cherry cut in eights
5 egg whites stiffly beaten
Recipe
Preheat oven to 350. Grease and flour two 9-inch round layer cake pans and set aside.
Sift flour, baking powder, and salt together onto wax paper; set aside.
Cream butter, shortening, and sugar in large bowl until fluffy; mix cherry juice and milk in small bowl.
Add sifted dry ingredients to creamed mixture alternately with the milk mixture, beginning and ending with the dry and beating well after each addition. Fold in nuts and cherries, then beaten egg whites.
Divide batter between pans and bake 30 to 35 minutes until springy to touch.
Cool cake layers in pans on wire racks 5 minutes, loosen carefully around edges, adn turn out on racks. Cool to room temperature.
Maraschino Cherry Cake Frosting
2 1/2 cups sugar
1 Tablespoon light corn syrup
1/2 cup maraschino cherry juice
1/2 cup water
3 egg whites, stiffly beaten
Decoration----- 12 red marashino cherries stems on
Instructions
Mix sugar, corn syrup, cherry juice and water in medium heavy saucepan, heat 5 minutes over moderate heat. Insert candy thermometer and heat without stirring until syrup reaches 242F. Add hot syrup to egg whites in a fine stream, beating hard. Continue beating until mixture peaks stiffly.
Final Comments
To assemble Cake: Sandwich layers together with frosting, then swirl remaining frosting over top and sides of cake. Arrange cherries in a ring on top of cake
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