As the finishing touch for my Valentine's Day Party I made this cake from the latest issue of Paula Deen's Magazine. When I saw this cake in the February issue, I knew I wanted to make it. The presentation in the magazine was just adorable and I have always had success with Paula's desserts. This cake was incredibly moist and the cherry flavor was not overwhelming but added a nice hint to the cake. I think the technique of folding in the stiff egg whites contributed to the moist cake. It is a technique I had not used before. It was unanimous at the party that this cake recipe was a keeper! I would love to try this as cupcakes as well. I'm glad I was able to host the Valentine's Day party and got to bake a few Valentine's treats since I won't be cooking for Valentines this year. My husband is taking me for dinner and live jazz music at one of our favorite restaurants and then we are staying at one of the fabulous hotels downtown. I'm very much looking forward to our date!
A few notes, I recently learned Whole Foods sells jarred maraschino cherries with no artificial color. I will definitely be using those in the future. I was o.k with using the regular cherries because it was only a slight amount of artificial color for this recipe, but I prefer not to use any when possible. Also, next time I will make sure to get the cherries with the stems on for a more elegant presentation.
Past Favorite Paula Deen Desserts:
Blueberry Cream Cheese Tarts
French Coconut Pie
Blueberry Raspberry Pecan Crisp
Better Than Sex Cake
Lady and Son's Peach Cobbler
Cherry Cake with Cherry Cream Cheese Frosting
1 cup butter, softened
1 3/4 cups sugr
2 tablespoons maraschino cherry juice
1/2 teaspoon vanilla extract
3 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole buttermilk
5 egg whites, beaten and stiff
1 cup finely chopped maraschino cherries
Cream Cheese-Cherry Frosting (recipe follows)
Preheat oven to 350. Spray 3 (9 inch) baking pans with nonstick baking spray with flour.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add cherry juice and vanilla, beating until combined.
In a medium bowl, combine flour, baking powder and salt; sift. Gradually add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. Gently fold in beaten egg whites until mixture is smooth. Gently stir in maraschino cherries.
Spoon batter evenly into prepared pans. Bake for 20-25 minutes or until wooden spoon inserted in center of cake comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese-Cherry Frosting evenly in between layers and on top and sides of cake. Garnish with maraschino cherries if desired.
Cream Cheese-Cherry Frosting
1 (8 ounce) package cream cheese, softened
3/4 cup butter, softened
1/4 cup maraschino cherry juice
6 cups confectioner's sugar
In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Slowly beat in cherry juice until mixture is smooth. Gradually add confectioner's sugar, beating until smooth.
Source: Cooking with Paula Deen, January/February 2009.
A few notes, I recently learned Whole Foods sells jarred maraschino cherries with no artificial color. I will definitely be using those in the future. I was o.k with using the regular cherries because it was only a slight amount of artificial color for this recipe, but I prefer not to use any when possible. Also, next time I will make sure to get the cherries with the stems on for a more elegant presentation.
Past Favorite Paula Deen Desserts:
Blueberry Cream Cheese Tarts
French Coconut Pie
Blueberry Raspberry Pecan Crisp
Better Than Sex Cake
Lady and Son's Peach Cobbler
Cherry Cake with Cherry Cream Cheese Frosting
1 cup butter, softened
1 3/4 cups sugr
2 tablespoons maraschino cherry juice
1/2 teaspoon vanilla extract
3 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole buttermilk
5 egg whites, beaten and stiff
1 cup finely chopped maraschino cherries
Cream Cheese-Cherry Frosting (recipe follows)
Preheat oven to 350. Spray 3 (9 inch) baking pans with nonstick baking spray with flour.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add cherry juice and vanilla, beating until combined.
In a medium bowl, combine flour, baking powder and salt; sift. Gradually add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. Gently fold in beaten egg whites until mixture is smooth. Gently stir in maraschino cherries.
Spoon batter evenly into prepared pans. Bake for 20-25 minutes or until wooden spoon inserted in center of cake comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese-Cherry Frosting evenly in between layers and on top and sides of cake. Garnish with maraschino cherries if desired.
Cream Cheese-Cherry Frosting
1 (8 ounce) package cream cheese, softened
3/4 cup butter, softened
1/4 cup maraschino cherry juice
6 cups confectioner's sugar
In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Slowly beat in cherry juice until mixture is smooth. Gradually add confectioner's sugar, beating until smooth.
Source: Cooking with Paula Deen, January/February 2009.
6 comments:
Mmm looks delicious. Enjoy your V-Day dinner and show with your husband, sounds like a lovely time :)
This looks wonderful and so festive!!
This looks so pretty! And you can't go wrong with cream cheese frosting!
Looks delicious!
This looks so pretty!
Look at how pretty that is!!!
Post a Comment