Cherry Cake

While sifting through my stacks of cooking magazines I happened to find a recipe for cherry cake. I had to try this. It was a treat to myself for my birthday (no brownies this year!). What I discovered was that this is the most delicious cake ever! Many people do not agree with me but everyone has their own preference. What I can say is, if you like cherry, you will like this cake. If you like maraschino cherries, you will like this cake, and even if you generally think maraschino cherries are icky, you will still like this cake. If I am wrong, well I'd be surprised.

3rd Attempt

Cherry Cake with Cherry Buttercream Frosting

Ingredients:

Cake
3/4 c butter (room temp for at least 30 min)

6 egg whites (room temp for at least 30 min)

3 c all purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 1/4 c buttermilk
1/2 c juice from maraschino cherries
2 1/4 c sugar
1 1/2 tsp. vanilla extract
3/4 tsp. almond extract

Cherry Buttercream Frosting
1 c butter, softened
8 c powdered sugar
6 Tbsp. juice from maraschino cherries
1 tsp. almond extract

Directions:

Cake
1. Pre-heat oven to 350 degrees F. Grease 13 x 9 x 2in baking pan; if making cupcakes, grease cupcake pan or liners
2. In a medium bowl stir together flour, baking powder, salt and baking soda, set aside.
3. In a small bowl combine buttermilk and cherry juice; set aside
4. In a large bowl, beat butter with an electric mixer. Add sugar, vanilla and almond extract, beating until combined. Alternately add the buttermilk mixture and flour mixture until combined.
5. Spoon batter into prepared pan. Bake 45 minutes or until top springs back when lightly touched. If making cupcakes use an ice cream scoop to poor batter into the cups , and bake for 15-18 minutes. Makes ~ 3 dozen cupcakes.
6. Cool in pan on wire rack for 10 minutes, then cool completely on wire rack.
7. Frost! Add sprinkles if you wish, or some cherries!

Cherry Buttercream Frosting

In an extra large mixing bowl, beat softened butter with mixer until smooth. Gradually beat in powdered sugar, two cups at a time, alternating with cherry juice. If needed, Add milk, buttermilk or more cherry juice 1 tsp at a time for a spreadable consistency. I used a little more cherry juice (more flavor!) and some buttermilk. Turned out to be the best frosting I've ever made! Or tasted, mmm!
Makes 4 1/2 c frosting

Enjoy!

I bet you will love this! AND the frosting, oh the frosting... as the Koolaid man says, "OH YEAH!"

Source: http://www.bhg.com/recipe/cherry-flower-power-cake/