A very cherry cake with maraschino cherries and red food color for that extra burst of color. Try it with Fluffy Boiled Icing.
The Extreme Cherry Cake
- 1 cup butter
- 2 cups white sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon red food color
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup maraschino cherry juice
- 14 maraschino cherries, chopped
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.
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