Maraschino Cherry Nut Cake

Moist and flavorful, this maraschino cherry nut cake is a masterclass in sweet and tangy. The combination of chopped pecans and juicy maraschino cherries adds a delightful texture to this tender crumb cake, making it perfect for a special occasion or a cozy afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons maraschino cherry juice
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup maraschino cherries, drained and chopped

Instructions

Preheat your oven to 350°F (180°C) and grease two 9-inch (23cm) round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Add the maraschino cherry juice and vanilla extract to the butter mixture, beating until well combined.

Gradually add the flour mixture to the wet ingredients, beating until just combined. Stir in the chopped pecans and maraschino cherries.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

Don’t overmix the batter, as it can result in a dense cake.

Make sure to not overbake, as the cakes can dry out quickly.

If using salted butter, omit the additional salt called for in the recipe.

For a stronger cherry flavor, use 1 1/2 teaspoons of maraschino cherry juice.

Chopped walnuts can be substituted for the pecans if preferred.

To ensure the cakes release easily from the pans, make sure to grease them properly and line the bottoms with parchment paper.

The cakes will be quite moist, so be gentle when handling them to prevent breaking.

Nutrional Value

• Calories: 416
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 72mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g