Maraschino Cherry Cake

Step 1

Preheat the oven to 350 degrees and grease and flour 2- 9 inch heart-shaped pans ( or choose another in the notes section.

Step 2

In a large bowl add the flour, sugar, baking powder, and salt. and whisk together. Add the shortening to that bowl and set it aside.

Step 3

In another bowl add the milk, cherry juice, and extract.

Step 4

Pour that into the bowl with shortening and flour mixture and using an electric mixer beat for 2 minutes together.

Step 5

Add the egg white then beat for 2 more minutes.

Step 6

Fold in the cherries.

Step 7

Pour into two 9-inch greased and floured heart-shaped pans ( or use round pans) and bake for 25 to 30 minutes ( use the toothpick method to check if it comes out clean..

Step 8

Note: If you want to do a sheet cake it will take around 45 minutes.

Step 9

Bundt pan for 55 to 60 minutes.

Step 10

Butter Cream Frosting Instructions:

Step 11

In a deep bowl add the butter with powdered sugar slowly beating together with the milk, and cherry juice until light and fluffy using a hand mixer. Stir in the vanilla at the end, and add more drops of milk if necessary to make a smooth easy-to-spread frosting.

Step 12

7-Minute Frosting Instructions:

Step 13

Place the 1 cup sugar,1/4 teaspoon salt,1/2 teaspoon cream of tartar,2 egg whites, and 3 tablespoons water ingredients all in a heavy-duty stainless 3-quart sized pot, not the vanilla.

Step 14

Turn the stove on to low heat and beat using an electric mix constantly for 7 minutes or until the frostings form fluffy and stiff peaks.

Step 15

Remove from heat stir in the food coloring if using and vanilla.

Step 16

Decorate with cherries.