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« It's a bakery. It's a bistro. It's Pain D'Avignon | Main | Bread Pudding for Breakfast »

May 07, 2012


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Jeri Quinzio

Dear Cheryl,

So sorry the cake didn't turn out well for you. One hour at 350 is what the original recipe called for, and it has always worked for me. But ovens differ. If you make it again, and I hope you will, try testing it after 45 minutes to see if it's ready. It's a lovely cake, and I hope you'll enjoy it as much as I do.
All best,

Cheryl Freese

I made this cake and it seems like the one hour baking time at 350 is way too long? My cake turned out dry and heavy. Thanks a lot!

Jeri Quinzio

Dear Marlys,

Yes, the original called for butter, or other shortening. We always used butter. And it called for cake flour, as did many of the other recipes in the book.It specified Swansdown cake flour because it was a General Foods (publisher of the book) product. I didn't specify the brand.
The cake is delicious.
Thanks for commenting.

Marlys Stellingwerf

Jeri, is this the exact recipe that your Mother used from the old cookbook? It seems to me that shortening was used then instead of butter. Also I did lots of baking in the 50's and I never used cake flour. Just wondering. Looks delicious.

Jeri Quinzio

Hi Pat,

Thanks so much. What a touching story. The cake always reminds my sisters and me of my mother, too.

I'd forgotten but my sister reminded me that my mother often made it for Washington's birthday as well.
All best, Jeri

Patricia Mitchell

Jeri, I am so glad that you included this cake recipe in the LHJ. So many memories came back as I read this article. My grandmother made this cake each year for my mother's birthday. Since her birthday was Feb.13 and Valentine's Day was the following day the cake was always baked in a heart shaped pan. Through the years I have thought about this family tradition especially during Feb. Now that both my grandmother and mother have passed away and after reading your article I plan to reinstate this cherry cake into my life each Feb. in memory of the times I shared with these two wonderful women. Thank you for bringing this recipe and your story to the pages of LHJ.

Jeri Quinzio

Hi Arlene,

The cake is a one-layer cake, although you could always slice it horizontally into two.

I have to admit that the cake looks much more impressive in the photo in the Ladies' Home Journal than it does when I make it. Always tastes great, though. Jeri

arlene dooley

is this really only one layer

Jeri Quinzio

How lovely. Thank you. I'm so glad to have brought this memory back to you. Enjoy.

Mary Brett

My brother is 10 years younger than me, so when I was married he was a young teen. I made this cake for him back in the early 1960's and it definitely became his favorite. When he went into the service, I even sent him one...he loved it even though it was probably broken and beat up by the time he received it. He moved away and I had forgotten all about that cake until I read your article and I remember having been given the cookbook that is pictured. His daughter is now getting married and we are giving her a copy, too. Such a happy memory, thank you.

Jeri Quinzio

Here it is. Be sure to let me know how you like it. Best, Jeri

Maraschino Party Cake
Work: 35 min Total: 2 hr

2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, softened
1 cup granulated sugar
2 eggs, beaten
2 tablespoons cherry juice mixed with enough milk to total 2/3 cup
1 teaspoon vanilla extract
1/2 cup lightly toasted, chopped walnuts
1/2 cup maraschino cherries, stemmed and chopped

1 cup unsalted butter, softened
3 cups confectioners’ sugar
1 tsp milk
1 tsp vanilla extract
Extra walnuts for decoration

Preheat oven to 350 degrees. Butter an eight-inch round cake pan.
For the cake, whisk together flour, baking powder, and salt; set aside. Beat together butter and sugar in a large bowl until light and fluffy. Add eggs and mix well. Add flour alternately with milk and cherry juice mixture. Add vanilla. Beat until thoroughly blended.

Stir in walnuts and cherries. Pour into prepared pan. Bake for one hour, or until a cake tester inserted in the center of the cake comes out clean. Let cool about 20 minutes.

For frosting, beat butter in a mixing bowl until smooth. Add confectioners’ sugar 1 cup at a time and beat until light and fluffy, 2 min. Add the milk and vanilla and stir until combined. Frost cake and garnish with walnuts. Serves 8

Sheryl Stanford

I would like the recipe
I ripped if out of the magazine and ripped part of the recipe! GRRRRR
Please post

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