CHERRY CAKE

INGREDIENTS
3 cups (342g) cake flour plus 2 Tablespoons for dusting cherries
By Melissa Diamond 1Tablespoon (15g) baking powder
Blog Tutorials, Cakes and
1/2 teaspoon (2g) salt
Cupcakes, Recipes
6 egg whites (180g)
Web 2/3 cup (146g) cherry juice from a 10 ounce bottle of maraschino cherries
https://www.mycakeschool.com 3/4 cup (172g) milk
1 teaspoon (4g) vanilla extract
1 teaspoon (4g) cherry extract
1/4 cup (54g) vegetable oil
2 cups (400g) granulated sugar
1 cup (2 sticks) (226g) unsalted butter, slightly so ened but still cold to
the touch
maraschino cherries from a 10 ounce jar (use all) chopped and dusted
with 2 Tablespoons flour

DIRECTIONS
Preheat the oven to 350 degrees, grease and flour 3 (8 inch) round pans

In a medium bowl, whisk the flour, baking powder and salt for at least 30
seconds

In another bowl, add the egg whites, cherry juice, milk, vanilla and
cherry extract, and vegetable oil. Blend together with a fork

In the bowl of your mixer add the butter and beat at medium speed to
so en. Add the sugar and continue to beat until lightened in color and
flu y, approximately 3 minutes, longer if using a hand mixer.

Add approximately 1/2 of the flour mixture to the bowl, mixing on low
speed until just blended. Add half of the wet ingredients and blend.
Continue alternating the dry and wet ingredients (ending with dry) until
blended. Do not over beat.

Reserve approximately 2 Tablespoons chopped cherries. Gently stir the

remaining chopped cherries into the batter.

Once the batter is in the cake pans, sprinkle the reserved cherries over
the top of the batter, and using a toothpick push them just slightly below
the surface of the cake batter. Even though the flour is suppose to keep
the cherries from sinking to the bottom of the pan, I find that most will,
so this is my reason for adding a few to the top.

Bake for 30 - 35 minutes, when the cake springs back to the touch or a
toothpick pulls out clean or with only a few crumbs attached, the cake is
done.
 7 1/2 cups cake batter

Works well for cupcakes

Will hold up to fondant

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