Grandma Elsie's Maraschino Bundt® Cake recipe

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Ingredients

16 cherries maraschino cherries
2 ¼ cups cake flour
3 teaspoons baking powder
1 teaspoon salt
4 large egg whites large egg whites
1 ⅓ cups white sugar
½ cup shortening
½ cup milk
¼ cup maraschino cherry juice
½ cup chopped walnuts

Nutrition Info

273.6 calories
carbohydrate: 42.1 g
cholesterol: 0.7 mg
fat: 10.4 g
fiber: 0.7 g
protein: 3.9 g
saturatedFat: 2.2 g
servingSize: -
sodium: 290.7 mg
sugar: 19.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

  2. Cut each maraschino cherry into 8 pieces, set aside.

  3. Sift cake flour, baking powder, and salt into a bowl.

  4. Beat egg whites in a glass, metal, or ceramic bowl until foamy.

  5. Cream sugar and shortening together in a large bowl. Add dry ingredients, mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Recipe Yield

1 Bundt(R) cake

Recipe Note

A pretty Bundt® cake filled with maraschino cherries and walnuts. Makes a lovely addition to a Christmas brunch. Serve plain or drizzle with a little glaze made of powdered sugar and cherry juice and top with halved maraschino cherries.

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