maraschino cherry

Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it’s made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don’t have to worry too much about its melting rapidly: The cake’s sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there’s room in your freezer, since this cake is about 4 inches tall.

Spumoni Ice Cream Cake

(1.5-quart) carton cherry ice cream

(1.5-quart) carton pistachio ice cream

(1.5-quart) carton chocolate ice cream, preferably with chocolate chips

amaretti cookies, meringues or chocolate wafers (10 1/2 ounces)

maraschino cherries (from one 14-ounce jar), drained and stemmed if needed

heavy cream (see Tip)

confectioners’ sugar

kosher salt

Multicolored sprinkles,

Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.

While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4.

On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)

Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.

Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.

When you’re ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)

This is a Daiquiri recipe I invented, drawing upon the grand tradition of the drink and updating it with current ingredients and the flavours that I find most appealing. It’s an irresistibly tasty and refreshing blend, with well-balanced flavours. Also, as you may have figured, I have cleverly named it after myself.

Zaiquiri

1.5 oz Malibu rum

Lime

.5 oz Raspberry Liqueur

Maraschino Cherry

oz Tangerine Juice

Pour

Pour all ingredients into a cocktail shaker with cracked ice.

Strain

Shake well until frost begins to form on the shaker then strain into chilled lowball glass.

Garnish

Garnish with a maraschino cherry and serve.

This Southern staple is the kind of cake that’s always on the table, ready to greet anyone who comes over. Good enough for dessert, it’s also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it’s a delicious and beautiful cake that’s also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don’t want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that’s not a bad thing.

Pineapple Upside-Down Cake

110 grams packed light or dark brown sugar

unsalted butter,

vanilla extract

cinnamon (optional)

pineapple slices, drained

maraschino

cake flour, sifted

baking powder

baking soda

coarse kosher salt

granulated sugar

eggs,

plain Greek yogurt, at room temperature

120 milliliters whole milk,

Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that’s at least 2 inches deep. 

Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there’s a gap. Place the pan in the refrigerator while you prepare the rest of the cake.

Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.

Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed. 

On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed. 

Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.

Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)

Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.

Think of this frozen drink as a <a href="https://cooking.nytimes.com/recipes/1018342-tom-collins">Tom Collins</a> meets Italian lemon ice: It’s refreshingly sweet-tart, boozy and fully capable of giving you brain freeze in a painfully nostalgic way. Since colder temperatures can shift the way we perceive sweetness, frozen drinks read less sweet on the palate and thus require a bit more added sugar to balance flavors. This recipe employs a final flourish of syrupy maraschino cherries, stirred in to taste. If you’re skipping the cherries or don’t have time to run out to stock up, you can simply add a bit more simple syrup to taste while blending. You’ll lose the brilliant color contrast — and the outright fun of snacking on ice-cold, candylike cherries — but, like most good drinks, this one’s adaptable.

Frozen Tom Collins

lemon juice (from 3 to 4 large lemons)

sugar

Maraschino cherries and syrup,

In an airtight container, combine the gin, lemon juice and simple syrup. Seal and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Transfer the chilled mixture to the blender, add the ice and blend until smooth and slushy.

Divide the mixture among 6 lowball glasses; garnish each with a few cherries and a drizzle of cherry syrup. Serve immediately, and store any extras in the freezer in a covered container until ready to enjoy.

Top 4 maraschino cherry recipes from across the web

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Spumoni Ice Cream Cake

Zaiquiri

Pineapple Upside-Down Cake

Frozen Tom Collins

Top 4 maraschino cherry recipes from across the web

The most viewed maraschino cherry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spumoni Ice Cream Cake

Zaiquiri

Pineapple Upside-Down Cake

Frozen Tom Collins

The most viewed maraschino cherry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine