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Vintage Maraschino Cherry Cake Recipe

A moist, golden loaf of vintage cherry cake, topped with whole cherries and a white vanilla glaze drizzle.
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Create a memorable dessert with this simple recipe for Vintage Maraschino Cherry Cake. This moist cake uses accessible ingredients to deliver a classic, sweet flavor perfect for any gathering.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup chopped maraschino cherries, drained
  • 1/2 cup white chocolate chips (optional, for extra flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour one 9-inch round cake pan or a standard loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, which helps the cake rise.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the milk and the maraschino cherry juice.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the chopped maraschino cherries and white chocolate chips, if using.
  8. Pour the batter into your prepared pan.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. For a loaf cake, baking time may be closer to 45-50 minutes.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. Frost with your favorite cream cheese frosting or a simple glaze once cooled.

Notes

  • For a richer cherry flavor, use the juice from a jar of high-quality maraschino cherries.
  • If you want a layer cake, double the recipe and bake in two 8-inch round pans for about 25-30 minutes.
  • This cake pairs well with a simple powdered sugar glaze made from 1 cup powdered sugar mixed with 2-3 tablespoons of extra cherry juice.

Nutrition

Find it online: https://tastethisplate.com/cherry-cake/