12 June 2012

Maraschino Cherry Cake with Sander's Whipped Frosting

My husband John loves sweets and requests a cherry chip cake for his birthday every year.  It's a cake his grandmother used to make and the whole family loves it!

What really makes the cake unusual is the frosting.  The frosting recipe came from a Detroit landmark bakery named Sander's.  You can read more about it here if you're interested.

The frosting itself is odd, it reminds me of whipped cream and buttercream frosting combined.  It never hardens up, even after a day in the fridge or dissolves, it has amazing stability.  It can be refrigerated and piped into decorative swirls, but is too soft to be too fancy.  I've never flavored the frosting, but I think it would really be great with some minced fresh strawberries, a pinch of lemon zest or a touch of almond extract.   

John's grandmother changed the original recipe instructions (if you checked out the link you'll see the difference in technique) to make it quicker to prepare and still just as delicious.


1 cup milk (heated, but not scalded or boiled)
1 cup sugar
1/2 cup CRISCO shortening (the brand name really does work the best in this recipe)
1/2 cup butter, barely softened
1-2 teaspoons vanilla or 1 vanilla bean, sliced and scraped

In a mixing bowl, combine sugar, shortening and butter.  Fit electric mixer with flat beater and blend until combined and fluffy.  Switch to wire whip attachment and on medium speed, blending constantly, add hot milk a tablespoon at a time until thoroughly combined and super fluffy.  Blend in vanilla.  Use immediately on a COOLED cake (it will melt if the cake is warm) or place in fridge until ready to use.


1/3 cup shortening (part butter)
1 1/2 cups sugar
3 cups sifted cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup cherry juice (from jar)
3/4 cup milk
1/2 cup chopped nuts
16 maraschino cherries, cut into small pieces
5 egg whites, stiffly beaten but not dry

Preheat oven to 350 degrees.
Beat egg whites and set aside.
Cream shortening and sugar together until fluffy.
Sift flour, baking powder and salt together; sift again. Alternately add the flour mixture, milk and cherry juice to the creamed mixture. Stir until smooth.
Stir in nuts and cherries. Fold in beaten egg whites.
Grease and flour two 9-inch cake pans or a 9-by-13-inch pan. Bake about 30 minutes or until tested done.
Cool cakes on rack 5-10 minutes before removing from pans.

 John always swears Duncan Hines Cherry Chip Cake mix is delicious, so if you're not up for a process, cheat a little, no one will ever know!!  :)

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