Cherry Cake with Cream

Cherry Cake with Cream Cheese Frosting*


+ Cake:

3 c sifted cake flour

° 2½ baking powder

1 t salt

1 cup unsalted butter, room temperature

Half a cup of vegetable ghee

1½ cups of sugar

° Half a cup of maraschino cherry juice

° Half a cup of whole milk

° Half a ton of almond extract

16 cherries, cut into eighths

° 5 egg whites

+ To make Frost:

° 8 ounces (1 piece) of cream cheese

° C (1½ stick) unsalted butter

° Half a cup of maraschino cherry juice

° 6 cups of confectioners’ sugar


For cake:

Preheat oven to 350°F, generously flour a 9-inch round cake tin (line bottoms with parchment, if desired) and set aside.

Sift the flour, baking powder, and salt together into a bowl. sit aside.

Cream the butter, margarine and sugar in a bowl for five minutes, until fluffy.

Measure the milk, almond extract, and cherry juice into one liquid measuring cup together. Starting and ending with the dry ingredients, add the wet and dry to the cream mixture. Beat well after each addition. Fold the cherry.

Beat the egg whites in a separate bowl. Add half of the egg whites to the mixture to lighten it. Add the rest of the egg whites until well blended.

Divide the mixture among the pans and also bake for 30 to 35 minutes,

Cool cakes in pans on wire racks for 10 minutes.

To make the frosting:

Whisk in the butter, cream cheese, and half of the confectioners’ sugar. Add cherry juice.