CHERRY ALMOND CAKE

Light, airy from-scratch maraschino cherry cakes with pink almond and cherry flavored buttercream. Top this cherry almond cake with simple little “flowers” made from almonds and cherries.

Ingredients

• 2 1/2 cups cake flour
• 1 1/2 cups granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 1/2 cup milk 2% or higher fat
• 1/4 cup maraschino cherry juice
• 16 maraschino cherries finely chopped
• 4 large egg whites

Buttercream:

• 4 sticks butter softened
• 8 cups powdered sugar
• 4 tablespoons maraschino cherry juice
• 4 tablespoons heavy cream
• 1 teaspoon almond extract
• Few drops of red food coloring optional
• For decorating:
• Maraschino cherries drained and dried
• Sliced almonds

Instructions

• Sift together the cake flour, sugar, baking powder and salt into the bowl of a stand mixer. Add the softened butter, milk and cherry juice. Beat on medium speed for 2 minutes. Fold in the chopped cherries.
• Add the egg whites and beat for an additional 2 minutes.
• Grease and flour two 9" round cake pans. Divide the batter between the cake pans.
• For full instructions please see : www.tastesoflizzyt.com

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