Maraschino Cherry Cake

whatscookinitalianstylecuisine.com

Dan Thompson

subheading: Cake Batter:

2 ½ cups sifted cake flour (see homemade cake flour photo in the post)

1 ½ cups sugar

3 ½ teaspoons baking powder

1 teaspoon salt

½ cup vegetable shortening (like Crisco in a can)

¾ cup whole milk ( I prefer to use evaporated or buttermilk)

¼cup maraschino cherry juice

1 teaspoon vanilla

2 teaspoons almond extract

4 egg whites (unbeaten)

½ cup chopped maraschino cherries around 15 to 18 blotted dry with paper towels

Optional:½ cup chopped pecans or walnuts

subheading: Butter Cream Frosting:

4 cups of powdered sugar

4 tablespoons of butter

1 teaspoon almond extract

8 tablespoons of cherry juice to make a free-flowing frosting or use milk

Optional: red food coloring for a deeper red around 1 or 2 drops

subheading: 7-minute cooked frosting alternative:

1 cup sugar

¼ teaspoon salt

½ teaspoon cream of tartar

2 egg whites

3 tablespoons water

1 teaspoon vanilla extract

optional: 2 drops of red food coloring

Directions at whatscookinitalianstylecuisine.com

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