Maraschino Cherry Nut Cake The Best Recipes

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Maraschino Cherry Nut Cake

"A superb and moist cake with a cute pink shade best 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
1/2 teaspoon salt, divided
1/2 cup shortening
1 1/3 cups white sugar
3 egg whites, room temperature
2/three cup milk, room temperature
half of cup chopped pecans
3/4 cup butter, room temperature
6 cups sifted confectioners' sugar, divided
1/three cup milk
6 drops crimson meals coloring
1 half of teaspoons vanilla extract
12 maraschino cherries, with stems

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H30M

Preheat oven to 350 levels F (a hundred seventy five ranges C). Grease and lightly flour two eight- or 9-inch round cake pans or one 9x13-inch cake pan.
Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make half of cup. Set aside.
Sift cake flour, baking powder, and 1/four teaspoon of the salt and set apart.
Beat shortening in a large bowl with an electric mixer on medium high velocity for 30 seconds. Add the 1 1/three cups white sugar and beat until properly blended. Add the egg whites, separately, beating well after each.
Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk combination alternately to the shortening mixture, beating on low pace after each addition till simply mixed. Stir within the chopped cherries and nuts. Pour batter into prepared pans.
In preheated oven until cake springs returned when lightly touched with a finger or a tester comes out easy, 20 to twenty-five mins for round cakes (or 30 to 35 mins for a 9x13 inch pan). Cool cakes in pans on a twine rack for 10 minutes, then invert onto wire rack to cool completely.
To make frosting: beat 3/4 cups butter in a large bowl until fluffy. Gradually upload 3 cups sifted confectioners' sugar; beat nicely. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and ultimate 1/4 teaspoon salt. Gradually beat within the last 3 cups sifted confectioners' sugar. Beat in extra milk (1 to two tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by using including 6 drops of pink food coloring.
Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Notes :

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