This delightful Maraschino Cherry Cake is a vintage gem from 1952. Moist, airy, and flecked with sweet maraschino cherries and crunchy black walnut pieces, it’s a dessert that’s both nostalgic and festive. Its distinctive pink hue and fruity flavor make it a standout for holiday celebrations, afternoon tea, or family gatherings. Originally handwritten and passed through kitchen drawers for decades, this cake brings together the charm of old-school baking with enduring flavor and texture.
Ingredients
- ½ tsp salt
- ½ cup shortening
- 1¼ cups sugar
- 2½ cups flour
- 2½ tsp baking powder
- ½ cup black walnut meats
- 16 maraschino cherries (chopped)
- ¼ cup cherry juice (from maraschino cherries)
- ½ cup milk
- 4 egg whites
Instructions
Step 1: Cream Base
- Cream together the shortening and sugar until light and fluffy.
Step 2: Combine Dry Ingredients
- In a separate bowl, sift together flour, baking powder, and salt.
Step 3: Mix Batter
- Add the dry ingredients to the creamed mixture, alternating with milk and cherry juice.
Step 4: Add Mix-Ins
- Blend in chopped black walnuts and maraschino cherries.
Step 5: Whip Egg Whites
- Beat egg whites until stiff but not dry.
Step 6: Fold In Egg Whites
- Gently fold the beaten egg whites into the batter.
Step 7: Bake
- Pour into a greased loaf pan. Bake at 350°F for 50 minutes, or until a toothpick inserted comes out clean.
Tips
- Use butter instead of shortening for a richer flavor.
- Swap walnuts for pecans or omit nuts for a smoother texture.
- Add almond extract for a deeper cherry flavor.
- Make as cupcakes; reduce bake time to 20–25 minutes.
- Top with whipped cream or a cherry glaze.
Nutrition
Calories: 452kcalCarbohydrates: 69gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 2gCholesterol: 2mgSodium: 189mgPotassium: 107mgFiber: 2gSugar: 38gVitamin A: 31IUVitamin C: 2mgCalcium: 164mgIron: 3mg
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