I've been baking and bringing cakes to the Legion every other week for a couple of months now and they seem to like them.
Last week I made what I'm calling a Cherry Cherry Cake.
I had some Maraschino Cherries in the pantry and wanted something fun to make with them. So, I delved into my old cookbooks, and found a recipe for Golden Glow cake in a Pillsbury recipe pamphlet that was published back in the 50's.
I added some cherries to the batter and made a cream cheese cherry filling between the layers.
I also had adventures.
I hadn't made enough frosting, so hurried up and made some more and then found the first batch of frosting was too, ummm, light and it slid off of the cake, when I tried to put the second batch of frosting on.
So I scraped it off,
At least it was, right after I took this picture with my phone.
Cherry Cherry Cake
- 2 1/4 cups Cake Flour (make your own by sifting together 2 cups flour with 1/4 cup corn or potato starch)
- 3 teaspoons Baking Powder
- 1 teaspoon salt (cut to 1/2 teaspoon if using salted butter or omit entirely)
- 1 1/4 cups sugar
- 1/2 cup Butter
- 3/4 cup milk
- 2 tablespoons milk
- 2 eggs
- 1 teaspoon Vanilla
- 1 jar drained and chopped Maraschino Cherries (reserve juice for frosting)
- Preheat oven to 350 degrees, grease two 8 or 9 inch round cake pans.
- Sift together the flour, baking powder, salt and sugar.
- Add the butter and 3/4 cups milk. Beat together for 2 minutes until batter is well blended.
- Then add the 2 tablespoons of milk, the eggs and the vanilla. Beat an additional 2 minutes.
- Add the drained and chopped Maraschino Cherries.
- Pour into the two cake pans. Tap the pans sharply on the counter a couple of times, this helps to ensure an even crumb without holes and helps the cakes bake more evenly. Place in preheated oven and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.