Pink Maraschino Cherry Cake
If you love maraschino cherries, then you will fall in love with this WASC pink maraschino cherry cake! This moist and tender cake has just the right amount of cherry flavor with a beautiful pink color. I hope you enjoy!!
To begin this recipe, pour one box of Duncan Hines white cake mix into a large mixing bowl.
Next, add 1 cup of all purpose flour to the mixing bowl.
Add 1 cup of granulated sugar to the bowl.
And add 3/4 teaspoon of salt to the bowl.
Whisk the dry ingredients together until well blended. Be sure to break up any clumps. Set large bowl aside.
In a smaller bowl add 4 large egg whites.
Next, add 3 tablespoons of vegetable oil.
Add 1 cup of full fat sour cream.
Next add 1 teaspoon of pure vanilla extract to the bowl.
And add 1/2 teaspoon of LorAnn Oils Cherry flavor.
Note: This flavoring can be found in most cake decorating supply stores and also Michaels craft stores (LorAnn Oils flavorings can be found in the candy making section.). This flavoring is very potent and comes in a tiny glass bottle (bottle size = 1 dram)
Next, drain the juice from a 10 ounce jar of maraschino cherries into a measuring cup. My jar filled my measuring cup to just under 1 cup. Next, add water to the measuring cup filled with cherry juice until 1 1/3 cups of liquid has been reached.
Pour the 1 1/3 cups maraschino cherry juice/water mixture into the smaller bowl.
Use a wire whisk to blend all of the wet ingredients together. Set bowl aside.
Before adding the liquid ingredients to the dry ingredients, prepare your cherries by measuring out, by weight, 5 to 6 ounces of cherries and chopping them into small pieces. Remember, the smaller the pieces the more pleasant they will be to bite into in a cake or cupcakes.
When I make cherry cakes for customers I chop them into much finer bits than what is seen here :)
Note: oftentimes chopped cherries can sink to the bottom of your cake during the baking process. If this is an undesired effect for you, tossing the cherries in a tablespoon or two of flour before adding them to the cake can help prevent or minimize the number of cherries that will sink.
Now that the cherries are ready, it's time to mix the ingredients. Pour the smaller bowl of liquid ingredients into the larger bowl of dry ingredients.
Use an electric mixer to blend the ingredients together. Use a rubber scraper to scrape down sides to ensure ingredients mix evenly.
Next, add the chopped cherries and use a rubber spatula to stir them into the batter until well mixed.
For cupcakes bake at 350 degrees, until done.
For cakes, bake at 325 degrees, until done.
And that's how you make this delicious cherry-flavored treat!!
I hope you have enjoyed this tutorial! God bless!!