This classic Maraschino Cherry Cake is a delightful treat that combines a tender, airy sponge with the bright, sweet-tart flavor of maraschino cherries. The cake is made from scratch using simple pantry staples like flour, butter, and eggs, resulting in a light texture that isn’t overly dense. The addition of maraschino cherry juice into the batter ensures every bite is infused with that distinctive cherry aroma. Topped with a simple glaze made from the remaining sugar and cherry juice, this dessert looks as beautiful as it tastes. Its perfect for afternoon tea, birthday celebrations, or as a nostalgic sweet ending to a family dinner. The vibrant red color makes it a showstopper on any dessert table.
Maraschino Cherry Cake
Description
This classic Maraschino Cherry Cake is a delightful treat that combines a tender, airy sponge with the bright, sweet-tart flavor of maraschino cherries. The cake is made from scratch using simple pantry staples like flour, butter, and eggs, resulting in a light texture that isn't overly dense. The addition of maraschino cherry juice into the batter ensures every bite is infused with that distinctive cherry aroma. Topped with a simple glaze made from the remaining sugar and cherry juice, this dessert looks as beautiful as it tastes. Its perfect for afternoon tea, birthday celebrations, or as a nostalgic sweet ending to a family dinner. The vibrant red color makes it a showstopper on any dessert table.Ingredients
Directions
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Preheat the oven to 350F (175C). Grease and flour a 9-inch round cake pan or two 8-inch round pans.
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In a medium bowl, sift together the flour, baking powder, and salt. Sift three times to ensure a light, airy texture.
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In a large bowl, cream the softened butter and 2/3 cup of the sugar together until light and fluffy, about 3-4 minutes.
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Add the egg yolks to the butter mixture one at a time, beating well after each addition until the mixture is smooth and pale.
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In a small bowl, mix the maraschino cherry juice with the milk.
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Alternately add the sifted dry ingredients and the cherry milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.
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Fold in the chopped maraschino cherries and chopped nuts (if using) gently with a spatula.
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In a separate clean bowl, beat the egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
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Pour the batter into the prepared pan(s). Smooth the top with a spatula.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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While the cake cools, make the glaze by combining the remaining 1/3 cup sugar with a few tablespoons of reserved maraschino cherry juice. Stir until smooth.
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Drizzle the glaze over the completely cooled cake. Decorate with whole cherries if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 477.3kcal
- % Daily Value *
- Total Fat 10.6g17%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 1691.1mg71%
- Total Carbohydrate 88.2g30%
- Dietary Fiber 2.0g8%
- Sugars 35.5g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Variations: You can substitute regular cherries or cherry pie filling for the maraschino cherries, but the flavor profile will be less sweet and vibrant. For a richer taste, add 1 teaspoon of vanilla extract to the batter.
Tips: Ensure the butter is properly softened for the best creaming results. Do not overmix the batter after adding the egg whites, or the cake may not rise properly. If the cake domes excessively, you can level the top with a serrated knife before glazing.
Ingredient Note: Maraschino cherry juice is very sweet. If you prefer a less sweet cake, you can reduce the sugar in the glaze slightly or use a splash of lemon juice to balance the sweetness.
