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Maraschino Cherry Nut Cake

Rated as 3.82 out of 5 Stars

"A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries."
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Ingredients

2 h 30 m servings 676 cals
Original recipe yields 12 servings (1 9-inch cake)

Directions

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  1. Preheat 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 the cherries to make 1/2 cup. Set aside.
  3. Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
  4. Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the 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. In 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 wire rack to cool completely.
  7. To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons 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 frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
  8. Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Nutrition Facts


Per Serving: 676 calories; 24.1 g fat; 113.7 g carbohydrates; 4.4 g protein; 32 mg cholesterol; 304 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

What a thrill to find this recipe on your fun site! This was my mom's favorite cake--often making an appearance at family events--but the recipe disappeared when she died 25 years ago. My sist...

Most helpful critical review

I followed this recipe to the tee and there are some flaws with it. First, there is no way you can get 2 9in pans worth of cake out of that batter. If you try, the cook time won't be right. 30...

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What a thrill to find this recipe on your fun site! This was my mom's favorite cake--often making an appearance at family events--but the recipe disappeared when she died 25 years ago. My sist...

This recipe is excellent. It presents beautifully. I did alter the frosting just a tad. Instead of the food coloring, I used the cherry juice and some very finely diced marashino cherries. I...

This is really good. my cake came out moist and yummy. thanks for a great recipe

I followed this recipe to the tee and there are some flaws with it. First, there is no way you can get 2 9in pans worth of cake out of that batter. If you try, the cook time won't be right. 30...

Very light and refreshing. Delicious and looks great too!

My Maraschino Cherry cake came out very dry & crumbly.

I have been making this cake for many years but never use pecans, I always use black walnut pieces. I have a few other changes that I do to make it more moist and lighter however, don't want t...

The cake was very heavy. My family of five didn't care for it. I wouldn't make this cake again,

This cake was just alright. Not quite as light as I had expected, but my toddlers gobbled it up just the same. Next time, I'll make it without frosting - it adds way too much sweetness to an a...