Cherry Cake

I remember this cake because of the maraschino cherries. These cherries are often found on the top of an ice cream sundae. When I was a kid, I loved these cherries, so of course I loved a cake made with maraschino cherries. This cake is a basic yellow cake with some cherry pieces and cherry juice added. I made this cake for a typical Saturday night at Mom's house. Mom and Megan remember this cake and loved it. And the nieces and nephews liked the cake too. MDS even liked this cake, and he usually does not like fruit in cake.

Mom's recipe calls for the inclusion of nuts, but Mom never included nuts in this cake and neither did I. The recipe suggests chocolate frosting or just a dusting of powdered sugar. I am sure that both options are delicious, but Mom usually used a simple vanilla sugar glaze. You could also use the extra cherry juice with powdered sugar to make a cherry glaze.

Cherry Cake 

• 1/2 pound butter
• 2 cups sugar
• 4 eggs, separated
• 3 cups flour
• 1 tsp. baking soda
• 1/2 cup milk
• 1 1/2 tsp. vanilla
• 3 oz. maraschino cherry juice
• 8 or 10 oz. bottle maraschino cherries
• 2 cups powdered sugar
• 1 tsp. vanilla
• 4-8 Tbsps. water

Drain the cherries, reserving the juice. Cut the cherries into quarters and coat with flour. Cream butter with sugar and egg yolks. Mix well. Stir in milk, 1 1/2 teaspoon vanilla and cherry juice. Add flour and baking soda. Add the cherries. Fold in the stiffly beaten egg whites. Bake in a greased tube pan for about 50 to 55 minutes at 350. Allow to cool before removing from pan. Make the frosting by combining powdered sugar, vanilla and water. Use more or less water as needed to get the right consistency. Frost the cake. Enjoy!