Best Italian Cream Cake With Maraschino Cherries Recipes

ITALIAN CREME CAKE

Steps:

• Pre-heat oven to 350 degrees F.
• Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
• In a separate bowl, mix the maraschino cherry juice and buttermilk.
• In a separate bowl, mix the flour, salt, and baking soda.
• Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
• Fold in coconut.
• Beat egg whites to stiff peaks and fold into the mixture.
• Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
• Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

ITALIAN CREAM CAKE

Steps:

• Cream together shortening, butter, sugar and salt.
• Add egg yolks and buttermilk.
• Mix flour and soda together and add to the creamed mixture.
• Add coconut, vanilla, cherries and pecans.
• Fold in the stiffly beated egg whites.
• Pour into 3 greased and floured 8" cake pans.
• Bake at 350* for 35-45 minute Test with toothpick for doneness. Let cool and then frost with cream cheese frosting all over.
• Cream Cheese Frosting:.
• Cream butter and cream cheese together. Add powdered sugar, nuts and vanilla.

MARASCHINO CHERRY NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
• Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
• Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
• Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
• Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
• In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
• To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
• Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

ITALIAN CREAM CAKE WITH MARASCHINO CHERRIES

Steps:

• 1. Preheat oven to 350 degrees. Spray three 9" round cake pans with a cooking spray with flour or grease and flour pans.
• 2. In medium bowl, beat egg whites until soft peaks form; set aside. In large bowl, cream butter, sugar and extract. Beat in egg yolks. Add soda and sour cream. Gradually, add combined salt and flour. On low speed, add cherries, coconut and walnuts. Fold in beaten egg whites. Pour batter into pans. Bake for 20-25 minutes or until toothpick inserted in center of layers comes out clean. Cool in pans for 10 minutes. Turn out layers on wire rack; cool completely.
• 3. In large bowl, beat cream cheese and butter until light and fluffy. Gradually, beat in powdered sugar. Add extract and walnuts. Frost cake. Store in refrigerator.