Try this Maraschino Cherry Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 F. Grease 2 (9-inch) round layer pans. Mix dry ingredients together in a bowl. Blend in shortening. Combine milk, extracts & cherry juice in separate bowl. Add about 3/4 of liquid to dry ingredients. Beat 200 strokes or about 2 minutes. Add remaining liquid and unbeaten egg whites and beat another 2 minutes. Stir in cherries and walnuts. Pour batter in prepared cake pans and bake 20-25 mins. Cool, remove from pans. Frost with Maraschino Cherry Cake Icing below: ICING:Blend together 2 Tbs. solid shortening, 1 tsp. vanilla, 1/2 tsp. almond extract and 1/2 tsp. salt. Beat in 1/2 c. powdered sugar. then add another 3 1/2 cups powdered sugar alternately with up to 9 Tbs. scalded cream (cream heated to just below boiling point); use just enough cream so icing will spread nicely. Mix in a few drops of red food coloring. Posted to Bakery-Shoppe Digest V1 #192 by "William & Evelyn Hall"
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Serving Size: 1 Serving (2396g) | ||
Recipe Makes: 1 | ||
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Calories: 6745 | ||
Calories from Fat: 1323 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 147g | 196 % | |
Saturated Fat 46.1g | 231 % | |
Monounsaturated Fat 51.4g | ||
Polyunsanturated Fat 40.5g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 2641.7mg | 91 % | |
Potassium 2160.4mg | 57 % | |
Total Carbohydrate 1249.1g | 367 % | |
Dietary Fiber 18.8g | 75 % | |
Sugars, other 1230.2g | ||
Protein 136.7g | 195 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6745
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