I recently got up the nerve to up my prices and to justify it to the customer I blab on about how I make everything from scratch. Now I have a baby block cake and they want 2 of the blocks to be either cherry or strawberry but would really like cherry. She said she always uses a mix but the cherry mix is hard to find. the recipes I saw were like for loaf pans so I need something for a cake pan. Me and my big mouth, I could have just used the freekin' mix!
I wouild make a white cake and chop up some marachino(sp??) cherries in it. Make sure you dry the cherries well on paper towels.
If you want more cherry taste add about 1/2 teaspoon UNsweetened KoolAid. It will color the batter. Could also use the cherry 'juice' as part of the liquid.
Oh man thanks so much for the help. I've never even heard of cheery cake in any of my cookbooks, etc. I'm not really a fruit person though. Really appreciate the help
I just made some white cakes and sent them with my husband to work to find out which one is better (experimenting for a wedding). One was the WASC -- I used almond flavouring in it. One guy was convinced that it was a cherry cake -- didn't believe it was almond. And really, that almond flavour does smell reminiscent of maraschino cherries. So I definitely thinking adding marachino cherries to a white cake that has almond flavouring would work. You can use some of the juice for the liquid, which would turn it pink.
I made a cherry almond pound cake for my Baba's birthday. This is the recipe I used:
I used way more cherries than they said (I LOVE maraschino cherries). The first time I made it, my husband thought it was a bit dry. So when I made it for her birthday, I took it out sooner, but turns out it wasn't quite done in the middle so it sank. Used it anyway, because I had no time to make another, and it was fine.
used almond flavouring in it. One guy was convinced that it was a cherry cake -- didn't believe it was almond. And really, that almond flavour does smell reminiscent of maraschino cherries
This isn't just a coincidence... Cherries and almonds are in the same family and genus, so they have similar flavor notes.
I recently made a scratch white cake and subbed 75% of the milk for cherry juice. I used 100% cherry juice and it was kind of cherry flavored. If I did it again I would add some pink coloring to the batter though. I used vanilla extract in the cake, should have used almond.
for the frosting and filling I reduced some cherry juice and and then added it to IMBC with a little almond extract.
I added pink to the frosting just to make it seem more cherry like.