Sunday, February 17, 2008

Maraschino Cherry Cake

I've got a sweet tooth in case you have not with a wide range of expression. My better half however doesn't care for sugary things. Well, with the exception of one cake I make.

This isn't even a fancy from scratch cake, its all from mixes and pre-bought so the hardest part is getting the lid of the frosting can. Our VDay favorite is this cake and a requested item at the various "pot-lucks" that take place this time of year.

Maraschino Cherry Cake
  • 1 Vanilla Cake mix
  • 1 10 oz jar stemless maraschino cherries
  • 1/4 t almond extract
  • 2 cans French Vanilla or Fluffy Vanilla frosting
  • 3 heart shaped cake pans

Preheat oven to the mix recipe. Line the bottoms of the heart shape baking pans with wax paper. Spray with a "bakers release" type spray that has flour already in it.

Drain cherries, reserving liquid. Put 6 - 8 cherries aside. Drain well on a paper towel. Place the remaining cherries into a food processor and whiz them until you have a coarse chop. Do not puree.

Take reserved liquid add enough water to bring to the cake mix liquid requirement, add eggs oil almond extract and oil as per the mix directions. Mix well. Fold in the chopped cherries. Divide evenly between the cake tins. Bake per directions.

Cool completely. Trip tops. Assemble cake with a layer of frosting between each trimmed top.
Cut reserved cherries in half and arrange on top of the cake.

Sadly I goofed a little and didn't drain the cherries on this cake well enough as some of the liquid bled out on the top. Not picture perfect pretty, but still tasted just fine.

I really like the mini-prep bowl that came with my hand blender. It makes life much easier with the little processing projects. I do like the way the cherry liquid tints the cake without making it look like a bowl of blood that food coloring can do if you aren't careful.
And there you easy cake full of flavor. Now go for an extra walk around the block and enjoy with out worry.

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