How to make 1950's Maraschino Cherry Cake | Dining Through The Decades Episode 5
Hello Darlings, In this weeks episode of Dining through the Decades I make a quick and easy Maraschino Cherry Cake! It was so simple to make because it was all done in ONE bowl, which is way less washing up and makes your life so much easier!! This cake was an absolute hit, both myself and James have almost polished it off!! Make sure to let me now in the comments if you decide to try this recipe out!
Lots of love,
Sage xx
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Here are the recipes:
Maraschino Quick Cake
1/2 cup shortening
2 1/4 cups sifted cake flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup maraschino-cherry juice
16 maraschino cherries (cut in eighths)
1/2 cup milk
4 unbeaten egg whites
1/2 cup chopped walnuts
Stir shortening just to soften. Sift in dry ingredients.
Add cherry juice, cherries, milk; mix till all flour is dampened. Then beat vigorously 2 minutes.
Add egg whites; beat vigorously 2 minutes longer. Fold in nuts.
Bake in 2 paper-lined 8x1 1/2-inch round pans in moderate oven (350F/176C) for 30 to 35 minutes.
Frost with Fluffy Frosting; decorate with cherry halves.
Fluffy Frosting
1 cup sugar
1/4 teaspoon cream of tartar
Dash salt
1/3 cup water
1 tablespoon light corn syrup (can also use golden syrup, honey, agave or glucose syrup)
1 egg white
1/4 teaspoon vanilla
Bring sugar, cream of tartar, salt, water, and corn syrup to boil; cook until sugar dissolves.
Add to unbeaten egg white, beating constantly with a rotary or electric beater until frosting is of spreadable consistency.
Add vanilla.
Frosts tops, sides of two 9-inch layers.
In the Kitchen: Maraschino Cherry Cake
Betty Henry with B&G Catering whips up a Maraschino Cherry Cake with Brandon to celebrate spring.
A Simple Way of How To Decorate A Cake - Maraschino Cherry Cake
This video is for sharing an easy way how to decorate my cake. I am not a professional baker even though I didn't do a good job on piping technique but the end result is not bad.
I am using a cake mix for this recipe. I substitute the water mentioned in the box recipe with 3/4 cup buttermilk and 1/4 cup maraschino cherry juice from the jar. Bake according to box directions.
Ingredients: Cake
1 box white cake mix, (Pillsbury Supreme)
3/4 cup buttermilk
1/4 cup maraschino cherry juice from the jar
1/3 cup oil
3 large eggs
2-3 drops of pink food coloring, optional
1/2 cup chopped maraschino cherry
Buttercream:
4 sticks (2 cups) soften unsalted butter
6-8 cups powdered sugar
1/4 cup milk or cream
Yellow, pink, and green food coloring
Filling:
1/2 cup chopped maraschino cherry
Method:
1. In a mixer bowl with a paddle attachment, mix white cake mix, oil, eggs, buttermilk, and maraschino cherry juice together until smooth about 2 minutes.
2. Lined and greased three 7 or 8 round cake pans. Pour the cake batter into the pans equally. Spread the surface with an offset spatula evenly.
3. Bake at 350 deg. F for 20-25 minutes or until a toothpick insert in the middle comes out clean. Let stand for 10 minutes before removing the cakes from the pans.
4. Wrap the cooled cakes with plastic wrap and place them in the freezer until needed.
5. In a mixer bowl, with a paddle attachment, beat the butter for 3-5 minutes until fluffy. Then add powdered sugar 1 cup at a time. Mix until smooth.
6. Add milk or cream to adjust consistency as needed.
7. Assemble the cake by laying between the cake with buttercream, top with 1/4 cup chopped maraschino cherry, and cover it with more buttercream. Repeat the process with another layer.
8. Crumb-coat the entire cake with buttercream and chill the cake for 20 minutes.
9. Pipe the buttercream into lines with a star tip (Wilton 1M) from the bottom of the cake to the top of the cake tightly close together all around until totally covered the entire cake.
Leaving the top of the center alone. Then pipe rosettes around the bottom edge.
10. Divide the remaining buttercream into 3 portions for the pink, yellow, and green colors. For the green color, the portion should be less than the other two portions. Add food coloring to each portion as desired shade of pink, yellow, and green.
11. In a sheet of plastic wrap, add the pink color buttercream into a log, and spread it out a little bit. The top with yellow in color then pulls the plastic wrap on the long side forming a log. Place the log into a piping bag with a 1M tip. Pipe out rosettes around the top of the cake to cover the ends of the white buttercream.
12. Pipe a rosette in the center and arrange whole maraschino cherries around it. Then add some green leaves with green buttercream. Keep the cake in the fridge until ready to serve.
Easy How-To Cherry Cake: Nana's Cookery Tips & Tricks
Ingredients and Instructions 13 x 9 pan 350 degrees
1/2 pound(8oz. or 2 sticks)butter 2 tsps. baking powder
13/4 cups sugar 3 cups flour
4 eggs 1/2 tsp. salt
1 tsp. vanilla 1 can or jar of cherry pie filling
Cream butter and sugar,add eggs and vanilla.Sift dry ingredients together and add to the other mixture. Batter will be a fairly stiff one. Spoon half into the 13 x 9 pan.Spread the cherry filling over. By big spoonfuls put the rest of the batter over the filling and lightly connect the pieces. You do not want to mix the batter into the filling so go lightly and don't worry if some filling shows through.Bake at 350 45-60 min. until top lightly springs back. Cool at least an hour.Serve plain,or with 10x sugar sprinkled over or a thin 10x,milk glaze drizzle.Cake is much better the second and third day as the cherry filling softens the cake. Can be served as dessert or breakfast cake.
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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Maraschino Cherry Pound Cake ~ Bizcocho de Cereza Marrasquino
#Cherrypoundcake #poundcake #virtualkitchenwithlaura #maraschinocherrycake
A very festive cake to make for the holidays. A great idea for gift giving, and a very delicious flavor to this cake. Thank you for watching my videos. Be safe.
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Links
Baking pans 5X9
Silicone spatula
Stand mixer
Vanilla.
Cherries
Off set spatula
Baking spray
All- purpose flour.
My favorite dish towels
Cake dome
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Maraschino Cherry Pound Cake
Ingredients
• 1 jar (10 ounces) maraschino cherries, divided
• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup 2% milk
• 3-3/4 cups all-purpose flour
• FROSTING:
• 1 teaspoon cherry juice
• 1 teaspoon half & half
• 1 1/2 cup powdered sugar
bake 325° F for 1 hour 15 minutes or until done.
Please watch the video for instructions.
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Rock Recipes Newfoundland Cherry Cake
NEWFOUNDLAND CHERRY CAKE RECIPE HERE:
Follow along with Olivia as she bakes a classic Newfoundland Cherry Cake. This Christmas favourite has been loved by many generations of Newfoundlanders - this recipe in particular is one of the best out there. A perfect way to kick off the Holiday Baking season.
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