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Maraschino Cherry Cake

 

325

Yield

1

cake

Prep

20

min

Cook

35

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 stick butter
or margarine
1 cup sugar
divided
2 large eggs
separated
cup maraschino cherries
juice
*
½ cup maraschino cherries
chopped
*
½ cup nuts
chopped

Directions

Sift flour, baking powder and salt three times.

In another bowl, cream until fluffy the butter and ⅔ cup of sugar.

Add egg yolks; beat until light.

Combine cherry juice and enough milk to make ⅞ 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℉ (180℃). for 30 to 35 minutes.

Cool completely. Frost.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 76241% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 496mg 21%
Total Carbohydrate 34g 34%
Dietary Fiber 3g 13%
Sugars g
Protein 26g
Vitamin A 17% Vitamin C 0%
Calcium 8% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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