bakery special cherry cake

Name: Bakery Special Cherry Cake
Prep time: 30 min
Cook time: 40 min
Yield: 16
Ingredients: CAKE:; 1 - 10 oz jar(s) maraschino cherries, undrained; 1/4 cup(s) milk; 1 tablespoon(s) pure almond extract; 2 cup(s) + 2 tbsp all purpose flour; 1/4 teaspoon(s) salt; 1 sm box(es) instant vanilla pudding mix, dry; 1 tablespoon(s) baking powder; 1 stick(s) butter, unsalted, room temperature; 1 1/4 cup(s) sugar; 5 - 10 - red food coloring drops; 4 x large egg whites; MERINGUE BUTTERCREAM FROSTING:; 5 x large egg whites; 1 cup(s) sugar; 1/8 teaspoon(s) salt; 4 stick(s) butter, unsalted, room temperature, cubed; 1 tablespoon(s) pure clear vanilla extract; - food coloring of choice (optional)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmm!

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(1 rating)

yield 16 serving(s)

prep time 30 Min

cook time 40 Min

Ingredients For bakery special cherry cake

CAKE:
1 - 10 oz jar

maraschino cherries, undrained
1/4 c

milk
1 Tbsp

pure almond extract
2 c

+ 2 tbsp all purpose flour
1/4 tsp

salt
1 sm box

instant vanilla pudding mix, dry
1 Tbsp

baking powder
1 stick

butter, unsalted, room temperature
1 1/4 c

sugar
5 - 10

red food coloring drops
4 x lg

egg whites
MERINGUE BUTTERCREAM FROSTING:
5 x lg

egg whites
1 c

sugar
1/8 tsp

salt
4 stick

butter, unsalted, room temperature, cubed
1 Tbsp

pure clear vanilla extract
food coloring of choice (optional)

How To Make bakery special cherry cake

1
CAKE: Preheat oven to 350 degrees F. Grease & flour 2 - 8" round cake pans. In small bowl, drain cherries; reserving juice (adding water if needed to make 1/2 C juice). Finely chop cherries & add 2 tbsp flour, toss to coat until flour has been absorbed into cherries; set aside. Mix juice, milk & almond extract together; set aside. Whisk together 2 C flour, salt, dry pudding & baking powder; set aside. In a stand mixer with paddle, beat butter & sugar together until creamy. Alternately beat in flour mixture & juice mixture until blended. Stir cherries & food coloring into batter. In a medium - large bowl, beat egg whites with hand mixer until stiff peaks form; fold into batter. Pour into pans. Bake 22 - 25 minutes or until toothpick inserted in center comes out clean. Cool in pans, 15 minutes. Transfer to wire racks to cool completely.

2
MERINGUE BUTTERCREAM FROSTING: Set pot filled with 1/3 full of water over medium high heat; bring to simmer. Whisk together egg whites, sugar & salt in large heatproof bowl. Set over water; whisk until mixture is hot & sugar is dissolved. Transfer to stand mixer with whisk. Beat on low speed, 2 minutes. Scrape bowl down. On medium high speed, beat until stiff peaks form. Beat until mixture is fluffy & cool, 8 minutes. Switch from whisk to paddle. On medium low speed, add butter pieces, 1 piece at a time, until each addition is combined well. Beat in vanilla. IF COLORING FROSTING: Transfer 1 C frosting into a pastry bag fitted with large star tip. Color remaining frosting until desired color is attchived. Beat until frosting is thick & smooth.
3
ASSEMBLY: Place 1 cake layer on serving plate; spread with 1 C colored frosting. Top with 2nd layer of cake. Spread cake with remaining colored frosting & pipe white frosting around edges.
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