Italian Cream Cake With Maraschino Cherries Recipes

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MARASCHINO CHERRY NUT CAKE



Maraschino Cherry Nut Cake image

A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.

Provided by Judy Wattenbarger

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 15

1 (10 ounce) jar maraschino cherries
2 ¼ cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt, divided
½ cup shortening
1 ⅓ cups white sugar
3 egg whites, room temperature
⅔ cup milk, room temperature
½ cup chopped pecans
¾ cup butter, room temperature
6 cups sifted confectioners' sugar, divided
⅓ cup milk
6 drops red food coloring
1 ½ teaspoons vanilla extract
12 maraschino cherries, with stems

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- 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 1/2 cup. Set aside.
  • Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
  • Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
  • Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
  • In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
  • To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
  • Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g

ITALIAN CREAM CAKE WITH MARASCHINO CHERRIES



Italian Cream Cake With Maraschino Cherries image

The cherries are a great addition to an Italian Cream Cake. They add extra flavor & add color for the holidays.

Provided by Cecelia Huddleston

Categories     Cakes

Number Of Ingredients 17

5 large eggs, separated
1 c butter, softened
2 c sugar
1 tsp almond or vanilla extract
8 oz sour cream
1 tsp baking soda
dash(es) salt
2 c flour
10 oz maraschino cherries, drained & chopped
1 c flaked coconut
1 c chopped walnuts, toasted
CREAM CHEESE FROSTING
12 oz cream cheese, softened
3/4 c butter, softened
6 c powdered sugar
1 tsp almond or vanilla extract
1 c chopped walnuts, toasted

Steps:

  • 1. Preheat oven to 350 degrees. Spray three 9" round cake pans with a cooking spray with flour or grease and flour pans.
  • 2. In medium bowl, beat egg whites until soft peaks form; set aside. In large bowl, cream butter, sugar and extract. Beat in egg yolks. Add soda and sour cream. Gradually, add combined salt and flour. On low speed, add cherries, coconut and walnuts. Fold in beaten egg whites. Pour batter into pans. Bake for 20-25 minutes or until toothpick inserted in center of layers comes out clean. Cool in pans for 10 minutes. Turn out layers on wire rack; cool completely.
  • 3. In large bowl, beat cream cheese and butter until light and fluffy. Gradually, beat in powdered sugar. Add extract and walnuts. Frost cake. Store in refrigerator.

ITALIAN CREME CAKE



Italian Creme Cake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 to 16 servings

Number Of Ingredients 16

1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
1/2 cup maraschino cherry juice
1 cup buttermilk
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups coconut flakes
4 ounces margarine
4 cups powdered sugar
1 teaspoon vanilla
8 ounces cream cheese
3/2 cups pecans, broken and toasted

Steps:

  • Pre-heat oven to 350 degrees F.
  • Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
  • In a separate bowl, mix the maraschino cherry juice and buttermilk.
  • In a separate bowl, mix the flour, salt, and baking soda.
  • Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
  • Fold in coconut.
  • Beat egg whites to stiff peaks and fold into the mixture.
  • Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
  • Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

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