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Vintage Maraschino Cherry Cake

Vintage Maraschino Cherry Cake
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Indulge in the nostalgic flavors of our Vintage Maraschino Cherry Cake, a delightful dessert that combines a tender crumb with the sweet burst of maraschino cherries. This beautifully pink cake is perfect for birthdays, celebrations, or any occasion where you want to treat yourself and your loved ones. Topped with creamy frosting and garnished with whole cherries, it’s not just a feast for the taste buds but also a stunning centerpiece for your table. With its simple preparation steps, bakers of all skill levels can create this impressive cake that promises to bring back cherished memories while delighting guests at any gathering.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • ½ cup maraschino cherry juice
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ¾ cup maraschino cherries, chopped
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons maraschino cherry juice (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk (if needed for frosting consistency)
  • Whole maraschino cherries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract and maraschino cherry juice.
  5. Gradually add dry ingredients alternately with milk until just combined.
  6. Gently fold in chopped maraschino cherries.
  7. Divide batter between prepared pans and bake for 25–30 minutes until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
  9. For frosting, beat softened butter until creamy, gradually add powdered sugar, followed by cherry juice and vanilla extract until smooth. Adjust consistency with milk if necessary.
  10. Frost cooled cakes and garnish with whole maraschino cherries.

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