Name: Maraschino Cherry Nut Cake
Prep time: 30 min
Cook time: 20 min
Total time: 140 min
Yield: 1
Ingredients: 1 (10 ounce) jar maraschino cherries; 2.25 cups sifted cake flour; 2.5 teaspoons baking powder; 0.5 teaspoon salt, divided; 0.5 cup shortening; 1.3333333730698 cups white sugar; 3 egg whites, room temperature; 0.66666668653488 cup milk, room temperature; 0.5 cup chopped pecans; 0.75 cup butter, room temperature; 6 cups sifted confectioners' sugar, divided; 0.33333334326744 cup milk; 6 drops red food coloring; 1.5 teaspoons vanilla extract; 12 maraschino cherries, with stems

Maraschino Cherry Nut Cake

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
140 minutes

Indulgent cherry cake with creamy butter frosting, finished with vibrant cherries - ideal for any celebration.

Instructions:

Heat your oven to 350 degrees F (175 degrees C) and generously grease and lightly flour your choice of baking pans: two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
Save 1/4 cup of maraschino cherry juice. Roughly chop cherries until you have 1/2 cup. Keep aside.
Combine and sift together the cake flour, baking powder, and 1/4 teaspoon of salt, then set it aside.
In a large bowl, cream shortening with an electric mixer on medium-high speed for 30 seconds. Blend in white sugar until fully incorporated. Gradually add egg whites one at a time, ensuring each is well mixed before adding the next.
Mix 2/3 cup milk with reserved 1/4 cup cherry juice. Alternate adding flour and milk mixture to the shortening mixture, gently beating after each addition. Fold in chopped cherries and nuts. Transfer batter to prepared pans.
Bake in the preheated oven until cake is springy to the touch or a tester comes out clean, around 20-25 minutes for round cakes (or 30-35 minutes for a 9x13 inch pan). Cool in pans on a wire rack for 10 minutes, then invert onto a wire rack to cool completely.
In a large bowl, whip butter until fluffy. Slowly mix in 3 cups sifted confectioners' sugar until well combined. Add 1/3 cup milk, vanilla, and 1/4 teaspoon salt, mixing gradually. Incorporate the remaining 3 cups sifted confectioners' sugar gradually. Adjust consistency by adding 1 to 2 tablespoons of milk as needed. Optional: tint frosting pink with 6 drops of red food coloring.
After the cake has fully cooled, frost it with butter frosting and garnish with maraschino cherries, leaving the stems on for a decorative touch.

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