CHERRY CAKE

 

  • Cooking Time: 30
  • Servings: 24
  • Preparation Time: 15

Ingredients

  • 2 3/4 c. all purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 c. shortening
  • 2 c. sugar
  • 4 large eggs
  • 1 dram Lorann cherry flavoring (dram = 1 teaspoon)
  • 2 tsp. vanilla
  • 1 1/2 cups marachino cherries and their juice
  • 1/4 cup milk

Directions

  • Sift together flour, baking powder, and salt. In a separate bowl, cream shortening and sugar until fluffy. The mixture will "climb" sides of the bowl when it's ready. Add eggs, one at a time, beating well after each addition. Make sure eggs are well incorporated - mixture should look satiny and not grainy. Add vanilla and cherry flavors. Using a blender or a hand mixer, give the cherries and juice a quick beat to break them down enough to bake with, but keep some chunks. Add milk to cherry mixture and stir well. Now, add flour and cherry/milk mixture alternately to the sugar mixture in 3 additions. Do not overmix or cake will loose it's height. Bake at 350 in 3 8'' pans for 25-30 mins. Cake will spring back lightly when touched and toothpick will have a few crumbs.

Notes

I tweaked an old vanilla cake recipe, using cherries in place of milk and lessening the fat content. My family loves this cake with whipped cheesecake filling. White chocolate ganache is also good. I love baking from scratch, and it's hard to find good recipes that dont use boxes. Enjoy!

Categories: Fruity  Sweet 

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