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Tuesday, June 24, 2014

Cherry Cake With Cherry Cream Cheese Frosting

 
I hardly ever make cakes. I make the obligatory birthday cakes for everyone in the fam, but other than that, not so much. Not because I can't or don't like them, but if I'm making a dessert, I usually choose something else. I came across this recipe on Pinterest and decided it would be good do something different. So I tried it.
 

Ingredients: cake flour, baking powder, salt, butter, shortening, sugar, maraschino cherry juice, whole milk, almond extract, maraschino cherries and egg whites.

Cream butter, shortening and sugar until fluffy, about 5 minutes.

Fluffy :)

Measure out milk, almond extract and cherry juice into measuring cup.

Mix in flour mixture and cherry mixture alternating wet and dry ingredients. 

Cut up cherries.

Add to batter.

Whip egg whites until stiff.

Fold egg whites into batter.

Done :)

Grease and flour cake pans.

Pour batter evenly into cake pans and put in oven to bake.

Cream together butter and cream cheese with half of the powdered sugar. 

Add cherry juice.

Mix the remaining powder sugar.

Done.

Baked and cooled cakes.

Cut the rounded tops off of the cakes.

Cake surgery...frosting, STAT!

Frost bottom layer completely.

Put second cake on top.

Frost top layer.

Garnish with left over cherries.

Enjoy!
 
INGREDIENTS:
 
CAKE:
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, room temperature
1/3 cup vegetable shortening
1 1/2 cups sugar
1/4 cup maraschino cherry juice
3/4 cup whole milk
1/4 teaspoon almond extract
16 maraschino cherries cut into eighths
5 egg whites, room temperature, stiffly beaten
 
DIRECTIONS:
Preheat oven to 350 degrees. Generously grease and flour two 9 inch round cake pans, set aside. Sift flour, baking powder and salt together in medium bowl, set aside. Cream butter, shortening and sugar in a large bowl until fluffy, about 5 minutes. Measure out milk, almond extract and cherry juice into a liquid measuring cup. Beginning and ending with dry ingredients, alternately add the wet and dry to the creamed mixture. Beat well after each addition. Fold in the cherries. Stiffly beat egg whites in a separate bowl. Fold in 1/3 of egg whites into batter to lighten it. Fold in the remaining egg whites until mixture is well combined. Divide batter evenly between pans and bake for 30-35 minutes. Cool cakes on wire baking racks for about 10 minutes. Remove cakes from pans and place on racks. Let cool until room temperature. In the meantime, make the frosting.
 
FROSTING:
8 oz cream cheese, room temperature
3/4 cup butter, room temperature
1/4 cup maraschino cherry juice
6 cups powdered sugar
 
DIRECTIONS:
Cream together cream cheese and butter with half of the powdered sugar. Add the cherry juice.. Mix in enough of the remaining powdered sugar to get taste and consistency desired.
 
Even out the tops of the cooled cakes my cutting off the rounded top with a serrated knife. Frost the bottom layer completely. Add the top layer and frost. Garnish with remaining cherries. Enjoy!
 
I got this recipe from laurassweetspot.com
 

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