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Vintage Maraschino Cherry Cake

A slice cut from a loaf of moist cherry cake topped with a white vanilla glaze.
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Make this moist, classic Vintage Maraschino Cherry Cake from scratch. This recipe uses maraschino cherries for a sweet, nostalgic flavor and a beautiful pink hue, perfect for celebrations.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup chopped maraschino cherries, drained and patted dry
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons maraschino cherry juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour one 9-inch round cake pan or an 8×8 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, mix the milk and the 1/2 cup of cherry juice.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the chopped, drained maraschino cherries.
  8. Pour the batter into your prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the powdered sugar and the remaining 2 tablespoons of cherry juice until smooth.
  11. Drizzle the glaze over the cooled cake. Slice and serve this easy cherry cake.

Notes

  • For an extra festive look, reserve a few whole maraschino cherries to place on top of the glaze before it sets.
  • If you want a deeper pink color, add 1-2 drops of red food coloring to the batter.
  • This recipe makes a wonderful moist cherry cake that keeps well at room temperature for two days.

Nutrition

Find it online: https://mdlatdmm.com/vintage-maraschino-cherry-cake/