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Maraschino Party Cake

Here's the recipe for Carol Anne's favorite birthday cake-minus that secret "optional" ingredient, of course.
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    12 servings


  • 1/2 cup shortening
  • 1-1/3 cups sugar
  • 4 large egg whites
  • 1/4 cup maraschino cherry juice
  • 2-1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup whole milk
  • 16 maraschino cherries, chopped
  • 1/2 cup chopped nuts
  • 1-1/2 cups sugar
  • 2 large egg whites
  • 1/3 cup water
  • 1/3 cup corn syrup
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Additional maraschino cherries, optional


  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and cherry juice. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Stir in cherries and nuts.
  • Place the batter in two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, combine the sugar, egg whites, water, corn syrup and cream of tartar in a heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
  • Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between the layers and over the top and sides of cake. Garnish with cherries if desired.
Nutrition Facts
1 piece: 431 calories, 12g fat (2g saturated fat), 1mg cholesterol, 342mg sodium, 78g carbohydrate (56g sugars, 1g fiber), 6g protein.

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