almond maraschino birthday cake – Food with Jackie O'

This is a light cake, but not too light. After all, it is a birthday cake. Think angel food cake with butter.

Cake Ingredients:

1/2 cup milk

1/2 cup maraschino cherry juice

1 teaspoon vanilla

1 tablespoon almond extract

1 cup softened butter

3 cups cake flour

1 cup super fine sugar

1 tablespoon baking powder

5 egg whites

1.5 cups sliced almonds

maraschino cherries

Whipped Cream Frosting Ingredients:

1 pint heavy whipping cream

1 cup confectioners sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees
Line (2) 9 inch round cake pan bottoms with parchment
Lightly grease and flour parchment
Stir together milk, vanilla and almond extracts and cherry juice
Beat butter at medium speed with an electric stand mixer (preferred) until creamy. Gradually add sugar beating until light and fluffy.
Sift flour and baking powder. Add to butter mixture alternating with cherry mixture beginning and ending with flour mixture. Beat on low just until blended after each addition.
In a separate bowl beat egg whites on medium until stiff peaks form. Gently fold into batter.
Pour batter into pans
In food processor or chopper grind 1/2 cup almonds until they are ground fine
Bake for about 20-25 minutes or until toothpick comes out clear
Cool in pans on wire rack for 10 minutes and the remove from pans and cool for 40 minutes
Place one cake topside down and frost the center. Add crushed almonds on top. Place other cake layer top side up. Frost cake starting at top and smooth out the sides. Place sliced almonds onto sides of the cake. It seems harder than it is, they stick nicely. Place cherries on top and add a ground almond dusting.

Frosting Directions

A Jackie O’ Recipe