Ingredients
For the cake
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened Make sure it's at room temperature.
- 3 large eggs
- 1/2 cup milk Can substitute with almond milk for richer flavor.
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup maraschino cherries, chopped
For the frosting
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoons maraschino cherry juice
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the almond extract.
- In another bowl, combine the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Fold in the chopped maraschino cherries.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Frosting
- For the frosting, beat the softened butter until creamy.
- Gradually add the powdered sugar and cherry juice, mixing until smooth.
- Once the cake has cooled, frost it with the maraschino cherry buttercream.
- Decorate with additional cherries if desired. Serve and enjoy!
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 25g
Notes
Store any leftover cake in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. Let it come to room temperature before serving.
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