Recipe by Judy Wattenbarger
"A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10 ounce) jar
2 1/4 cups
sifted cake flour
2 1/2 teaspoons
1 1/3 cups
egg whites, room temperature
milk, room temperature
butter, room temperature
sifted confectioners' sugar, divided
red food coloring
1 1/2 teaspoons
maraschino cherries, with stems
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 sisters and I were determined to find a reasonable facsimile--but this is the REAL DEAL. The cake itself is fine-textured, moist, and oh-so-flavorful. My family isn't keen on frosting, so I served it faintly warm with a scoop of good vanilla ice cream and a homemade hot fudge sauce (Try one of those featured on this site.) Pretty fine! Could the dryness reported by one reviewer be the result of using the wrong flour-measuring technique? Be sure to spoon the cake flour into the cup and level off. Any other technique will give you too much flour and result in a dry cake. Overbaking will do the same thing, of course. Wish I could give this 4 1/2 stars.
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 min will make the cake tuff on the outside. Second, there wasn't enough cherries. There were some pieces of cake that didn't have ANY cherries in it!!!! I'm going to give it another try(with alterations) before I kick this recipe to the curb!
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. It gave the frosting a very nice pink tint and the little chunks of cherry gave the frosting a little variety in texture. I also made this recipe into cupcakes and you do have to be careful not to overbake it. It can dry out. All in all, this is as close to my grandmothers recipe that I have found.
This is really good. my cake came out moist and yummy. thanks for a great recipe
Very light and refreshing. Delicious and looks great too!
My Maraschino Cherry cake came out very dry & crumbly. What could I be doing wrong ??
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 already sweet cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Maraschino Cherry Nut Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This rich, authentic cake is dense with chocolate, coconut, and nuts.
This dense chocolate cake is moist and delicious. And it couldn't be easier!
See how to make a delicious and beautiful layered cake.