Sunday, March 12, 2017

Cherry Cherry Cake

I love to bake cakes, but don't make them for myself very often.  However, I've found an outlet and some willing recipients for my cakes.

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.
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.
Cherry Cherry Cake
 Filling with Maraschino Cherries, laid on top.  There was a layer of cherries here. I just got carried away and didn't get a picture before I put the top on.
Cherry Cream Cheese filling

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, 
Cherry Cherry Cake, unfrosted
and then decided that since the outer edges of the cake were too thin and a little over done, I would fix it.  I took a small plate, and cut off all the thin edges, and put them aside for sampling later on. (and you can see holes in the cake, that's because I forgot to tap the cake pans, sharply, on the counter after I'd poured the batter in)
I then frosted it with some buttercream, to which I'd added some of the Maraschino Cherry juice.
And then I had fun, piping and decorating and sampling the edges I'd cut off.
Cherry Cherry Cake
After which it was time to pay the piper and clean up.  sigh, my least favorite part.  But the cake was safely in the fridge at this point.
At least it was, right after I took this picture with my phone.
I was pleased with the final result.
Cherry Cherry Cake

yield: A two layer cakeprint recipe

Cherry Cherry Cake

prep time: 5 MINScook time: 30 MINStotal time: 35 mins
This is an old fashioned cake, and is a little heavier than cake mix cakes, but the flavor is wonderful.


  • 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)


  1. Preheat oven to 350 degrees, grease two 8 or 9 inch round cake pans. 
  2. Sift together the flour, baking powder, salt and sugar. 
  3. Add the butter and 3/4 cups milk. Beat together for 2 minutes until batter is well blended. 
  4. Then add the 2 tablespoons of milk, the eggs and the vanilla. Beat an additional 2 minutes.
  5. Add the drained and chopped Maraschino Cherries.
  6.  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.
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Your Cherry Cake looks fabulous, we will love it! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    1. Thanks so much for having me. Wait til you see what I'm bring to the table next week.


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