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| Maraschino Cherry Nut Cake |
"A superb and wet cake with a lovable pink color ideal for birthdays, showers, or anniversaries."
Ingredients :
- 1 (10 ounce) jar maraschino cherries
- 2 1/four cups sifted cake flour
- 2 1/2 teaspoons baking powder
- half of teaspoon salt, divided
- 1/2 cup shortening
- 1 1/three cups white sugar
- three egg whites, room temperature
- 2/3 cup milk, room temperature
- 1/2 cup chopped pecans
- three/four cup butter, room temperature
- 6 cups sifted confectioners' sugar, divided
- 1/3 cup milk
- 6 drops pink meals coloring
- 1 half of teaspoons vanilla extract
- 12 maraschino cherries, with stems
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H30M |
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- Preheat oven to 350 stages F (a hundred seventy five levels C). Grease and gently flour eight- or 9-inch round cake pans or one 9x13-inch cake pan.
- Reserve 1/four cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
- Sift cake flour, baking powder, and 1/four teaspoon of the salt and set aside.
- Beat shortening in a massive bowl with an electric powered mixer on medium high speed for 30 seconds. Add the 1 1/three cups white sugar and beat till properly combined. Add the egg whites, one at a time, beating nicely after every.
- Combine 2/three cup milk and reserved 1/four cup cherry juice. Add the flour and milk mixture alternately to the shortening aggregate, beating on low pace after each addition till simply blended. Stir within the chopped cherries and nuts. Pour batter into organized pans.
- In preheated oven until cake springs again while lightly touched with a finger or a tester comes out clean, 20 to twenty-five mins for spherical cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a twine rack for 10 mins, then invert onto twine rack to chill completely.
- To make frosting: beat 3/4 cups butter in a huge bowl until fluffy. Gradually upload three cups sifted confectioners' sugar; beat well. Slowly beat in 1/three cup milk, 1 half of teaspoons vanilla, and closing 1/four teaspoon salt. Gradually beat inside the final 3 cups sifted confectioners' sugar. Beat in extra milk (1 to two tablespoons) if wished, to make frosting of spreading consistency. If preferred, tint the frosting purple by way of including 6 drops of red meals coloring.
- Once cake is absolutely cool, frost with butter frosting and decorate with maraschino cherries with stems.
Notes :
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