Maraschino Cherry Nut Cake


A very good and moist maraschino cherry cake with a lovely pink color — perfect for birthdays, showers, or anniversaries.

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 20 mins
1 9-inch cake


  • 1 (10 ounce) jar maraschino cherries

  • 2 ¼ cups sifted cake flour

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt, divided

  • ½ cup shortening

  • 1 ⅓ cups white sugar

  • 3 egg whites, room temperature

  • cup milk, room temperature

  • ½ cup chopped pecans

  • ¾ cup butter, room temperature

  • 6 cups sifted confectioners' sugar, divided

  • cup milk

  • 6 drops red food coloring

  • 1 ½ teaspoons vanilla extract

  • 12 maraschino cherries, with stems


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.

  2. Reserve 1/4 cup maraschino cherry juice. Coarsely chop cherries to make 1/2 cup. Set aside.

  3. Sift cake flour, baking powder, and 1/4 teaspoon salt and set aside.

  4. Beat shortening in a large bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar and beat until well combined. Add egg whites, one at a time, beating well after each.

  5. Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.

  6. Bake in the preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto a wire rack to cool completely.

  7. To make frosting: Beat butter in a large bowl until fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make the frosting spreading consistency. If desired, tint the frosting pink by adding 6 drops red food coloring.

  8. Once the cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Nutrition Facts (per serving)

676 Calories
24g Fat
114g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 676
% Daily Value *
Total Fat 24g 31%
Saturated Fat 10g 50%
Cholesterol 32mg 11%
Sodium 304mg 13%
Total Carbohydrate 114g 41%
Dietary Fiber 1g 4%
Total Sugars 82g
Protein 4g
Vitamin C 0mg 1%
Calcium 97mg 7%
Iron 2mg 13%
Potassium 135mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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