Login
Create Account
Maraschino Party Cake
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
A Childhood Tradition When I was growing up, my mother's go-to cake for all of our birthdays was a colorful confection we dubbed Maraschino Party Cake. It came from a 1933 cookbook called All About Home Baking, published by the General Foods Corporation. The book is clearly well used, its yellow plaid cover faded, its pages butter-stained. But "Maraschino Cherry Cake," on page 134, is the only recipe in the book with Mom's handwritten changes in the margin. The notes say that she added cherry juice to the milk, so her cake had more cherry flavor. The recipe said to sprinkle cherries and nuts on top of the cake in lieu of frosting, but "I add them to the batter," Mom wrote. We always had frosting. More to Life Than "Modern" Cakes I inherited the cookbook from Mom many years ago and made the cake for my kids a couple of times, but after maraschino cherries, with their dazzling red dye, became ingredients non grata, I stopped. Sometimes I ordered birthday cakes from a bakery rather than making the old favorite. Once in a while, when I was feeling particularly sophisticated, I made a cake using a recipe written by an actual chef like Julia Child or Pierre Hermé. Basically, I made fashionable cakes more often than family favorites. I recently saw maraschino cherries without the dangerous dye in my supermarket and decided to make the cake again. When I picked up the book, it fell open to page 134. There was my mother's distinctive handwriting. As soon as I saw it, I saw my mother making the cake. I tasted the cherries and the walnuts. I wished I had made it my tradition as well -- but it's never too late to start. My own birthday's coming up, and I know exactly what to bake.
-
Main Ingredient
Maraschino Cherries
-
Category: Cakes
-
Cuisine: American
-
Prep Time: 55 min(s)
-
Cook Time: 120 min(s)
-
Recipe Type: Private
-
Source:
All About Home Baking published by the General Foods Corporation, 1933, p. 134
-
Tags:
-
Notes:
Per serving: 775 cal, 37.5g fat (20.5g sat), 197mg sodium, 107g carb, 129mg chol, 6g protein, 1g fiber
-
Posted By: ejackson58
-
Posted On: Dec 05, 2013
Number of Servings:
Ingredients:
- 2 cups - cake flour
- 2 teaspoons - baking powder
- 1/4 teaspoons - salt
- 1/3 cups - unsalted butter (softened)
- 1 cups - granulated sugar
- 2 whole - eggs beaten
- 2 tablespoons - maraschino cherry juice mixed with enough milk to total 2/3 cup
- 1 teaspoons - vanilla extract
- 1/2 cups - toasted walnuts chopped
- 1/2 cups - maraschino cherries stemmed and chopped
- 1 cups - unsalted butter softened
- 3 cups - confectioners' sugar
- 1 teaspoons - milk
- 1 teaspoons - vanilla extract
- - walnuts extra walnuts for decoration
Directions:
Heat oven to 350 degrees F. Butter an 8-inch round cake pan.
For the cake, whisk together flour, baking powder, and salt; set aside. Beat together butter and sugar in a large bowl until light and fluffy. Add eggs and mix well. Add flour alternately with milk and cherry juice mixture. Add vanilla. Beat until thoroughly blended.
Stir in walnuts and cherries. Pour into prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour. Let cool about 20 minutes.
For frosting, beat butter in a mixing bowl until smooth. Add confectioners' sugar 1 cup at a time and beat until light and fluffy, 2 minutes. Add the milk and vanilla and stir until combined. Frost cake and garnish with walnuts.
Comments