The Extreme Cherry Cake

The Extreme Cherry Cake

15
GERAL1012 1

"A very cherry cake with maraschino cherries and red food color for that extra burst of color. Try it with Fluffy Boiled Icing."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 45 m servings 434 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the flour and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and red food color. Beat in the flour mixture alternately with the cherry juice. Stir in the cherries. Pour batter into prepared pans.
  3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Reviews

15
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

MISSING INGREDIENT!! This is a delicious cake. We've had the recipe for years! It is missing 1 cup milk though!!! And, you could add 1 tsp. almond extract for more cherry flavor! We frost if wit...

Most helpful critical review

I was hesitant to try a cake recipe calling for 3 tablespoons of baking powder. I should have trusted my instincts, because half of the cake batter ended up overflowing onto the bottom of my ove...

I was hesitant to try a cake recipe calling for 3 tablespoons of baking powder. I should have trusted my instincts, because half of the cake batter ended up overflowing onto the bottom of my ove...

MISSING INGREDIENT!! This is a delicious cake. We've had the recipe for years! It is missing 1 cup milk though!!! And, you could add 1 tsp. almond extract for more cherry flavor! We frost if wit...

I altered this recipe slightly, and created a cake I was very happy with. I thought the butter flavor might compete with the cherry flavor, so I used 1/2 cup Crisco instead of 1/2 cup of the but...

I believe this recipe has been updated since the last review. Anyway, this cake is wonderful. I made it for a friend's birthday and it received rave reviews. Its moist and tasty. I used butt...

This was a good moist cake. I don't have access to maraschino cherries, but I did use canned cherries that I found in my local grocery. The cherries were packed in water, whick I used in the r...

I was not impressed by this cake at all. I used it to make cupcakes (solving the not-enough-cherries problem by adding an extra cherry to each cupcake). I think, had I used a box cake mix, wit...

This cake is a great party cake! It's relatively moist, has a great cherry taste, and is very pink and festive.

This cake had an excellent flavor, but why was mine dry and heavy? I would like to use it again, but it was not moist and it was heavy. Please help!

This cake was ok... The texture is a bit corse/dry for my liking. I prefer the moist light cakes or a bunt style. This cake had the texture of cornbread. I even brushed a bit of cherry juice on ...