|Maraschino Cherry Nut Cake|
"A excellent and moist cake with a adorable crimson colour perfect for birthdays, showers, or anniversaries."
- 1 (10 ounce) jar maraschino cherries
- 2 1/four cups sifted cake flour
- 2 1/2 teaspoons baking powder
- half of teaspoon salt, divided
- half cup shortening
- 1 1/3 cups white sugar
- 3 egg whites, room temperature
- 2/three cup milk, room temperature
- half cup chopped pecans
- 3/4 cup butter, room temperature
- 6 cups sifted confectioners' sugar, divided
- 1/3 cup milk
- 6 drops purple food coloring
- 1 1/2 teaspoons vanilla extract
- 12 maraschino cherries, with stems
|Prep : 30M||Cook : 12M||Ready in : 2H30M|
- Preheat oven to 350 stages F (175 ranges C). Grease and gently flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
- Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make half cup. Set apart.
- Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
- Beat shortening in a huge bowl with an electric powered mixer on medium excessive velocity for 30 seconds. Add the 1 1/three cups white sugar and beat till nicely blended. Add the egg whites, separately, beating properly after every.
- Combine 2/3 cup milk and reserved 1/four cup cherry juice. Add the flour and milk aggregate alternately to the shortening combination, beating on low velocity after every addition until simply mixed. Stir in the chopped cherries and nuts. Pour batter into organized pans.
- In preheated oven till cake springs back whilst lightly touched with a finger or a tester comes out easy, 20 to 25 mins for spherical cakes (or 30 to 35 mins for a 9x13 inch pan). Cool desserts in pans on a wire rack for 10 minutes, then invert onto twine rack to chill completely.
- To make frosting: beat 3/4 cups butter in a large bowl until fluffy. Gradually upload three cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and last 1/4 teaspoon salt. Gradually beat in the final three cups sifted confectioners' sugar. Beat in extra milk (1 to two tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of crimson food coloring.
- Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
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