A very cherry cake with maraschino cherries and red food color for that extra burst of color. Try it with Fluffy Boiled Icing.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
40 mins
total:
1 hr 45 mins
Servings:
12
Yield:
2 - 9 inch pans
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the flour and baking powder. Set aside.

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  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and red food color. Beat in the flour mixture alternately with the cherry juice. Stir in the cherries. Pour batter into prepared pans.

  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

434 calories; protein 6.6g 13% DV; carbohydrates 61.9g 20% DV; fat 18.2g 28% DV; cholesterol 133.7mg 45% DV; sodium 228.7mg 9% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2011
MISSING INGREDIENT!! This is a delicious cake. We've had the recipe for years! It is missing 1 cup milk though!!! And you could add 1 tsp. almond extract for more cherry flavor! We frost if with a cherry frosting of butter XXX cherries and juice w/ almond extract Read More
(17)

Most helpful critical review

Rating: 1 stars
05/17/2003
I was hesitant to try a cake recipe calling for 3 tablespoons of baking powder. I should have trusted my instincts because half of the cake batter ended up overflowing onto the bottom of my oven. Perhaps it was supposed to be 3 teaspoons?? Very disappointing and a big mess to clean up! Read More
(17)
16 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 1 stars
05/17/2003
I was hesitant to try a cake recipe calling for 3 tablespoons of baking powder. I should have trusted my instincts because half of the cake batter ended up overflowing onto the bottom of my oven. Perhaps it was supposed to be 3 teaspoons?? Very disappointing and a big mess to clean up! Read More
(17)
Rating: 5 stars
01/25/2011
MISSING INGREDIENT!! This is a delicious cake. We've had the recipe for years! It is missing 1 cup milk though!!! And you could add 1 tsp. almond extract for more cherry flavor! We frost if with a cherry frosting of butter XXX cherries and juice w/ almond extract Read More
(17)
Rating: 4 stars
10/19/2007
I altered this recipe slightly and created a cake I was very happy with. I thought the butter flavor might compete with the cherry flavor so I used 1/2 cup Crisco instead of 1/2 cup of the butter. I also added about 1/8 cup extra cherry juice because the batter's cherry flavor wasn't strong enough for me. The cake turned out nice and moist. In a bundt pan it took about 50 minutes to bake. It still barely had enough cherry flavor for me but everyone who tried it liked it. The texture was great. In the future I would use almond flavor instead of vanilla (but maybe only 2 tsp so it's not overpowering). Also I would at least double the amount of cherry pieces--the pieces were few and far between. Overall a great cake that's easy to make! Read More
(14)
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Rating: 4 stars
05/17/2003
I believe this recipe has been updated since the last review. Anyway this cake is wonderful. I made it for a friend's birthday and it received rave reviews. Its moist and tasty. I used buttercream icing and next time I'll use chocolate buttercream. This cake cooked in about 30-35 minutes. Read More
(9)
Rating: 5 stars
02/13/2007
This was a good moist cake. I don't have access to maraschino cherries but I did use canned cherries that I found in my local grocery. The cherries were packed in water whick I used in the recipe. Overall I don't think the cake was as sweet without the maraschino cherries but it worked really well. I used a buttercream icing with this cake and my company raved about the cake and icing. If I find maraschino cherries I will definitely try this recipe using those. Read More
(4)
Rating: 4 stars
09/19/2005
This cake is a great party cake! It's relatively moist has a great cherry taste and is very pink and festive. Read More
(2)
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Rating: 2 stars
02/13/2008
I was not impressed by this cake at all. I used it to make cupcakes (solving the not-enough-cherries problem by adding an extra cherry to each cupcake). I think had I used a box cake mix with the same cherry idea I would have been much more pleased. This cake came out very thick and dry - not really a good combination!!! And very bland. I added cream cheese frosting and that helped a bit - but I wanted cherries with my cream cheese and this recipe simply did not cut it. Read More
(2)
Rating: 1 stars
02/12/2004
There is something missing with this recipe. The amount of liquid to dry ingredients is off and produced such a dry cake that we couldn't even take the cherry. Read More
(1)
Rating: 5 stars
10/08/2007
The best I ever tasted. I did omit the cherries in the cake because I also used a cherry frosting and added the cherries there. Used a 9 x 13 pan for 45 minutes. After the cake was baked I used the recipe for cherry frosting also found in allrecipes and that was a five star also. Read More
(1)