Yesterday was a rainy day. In my world, rainy days equal baking days.
Yesterday I was flipping through cookbooks, scrolling through pinterest, and was reading some of my favorite baking blogs-searching for some baking inspiration, and alas! I found exactly what I was looking for: Cherry-Vanilla Cake. Oye!
It is simple, classic, and downright delicious!
In upstate New York, cherries are now in season (my 97 year old great-grandfather just picked some this week, yes…picked), and whenever cherries are in season I crave them…constantly. They are sweet and mouthwatering.
Although this recipe calls for maraschino cherries-it is equally as mouthwatering and very fortunate-as maraschino cherries are always in season.
The cake is light and fluffy and perfectly sweet. The little flecks of maraschino cherries that are buried in the cake and filling is drool-worthy.
The fluffy cherry-buttercream filling, the silky marshmallow frosting…enough said.
This is absolutely a fabulous cake-I am in love.
Rosie, author of Sweetapolia, deserves full credit for this most wonderful cake. I have already printed out this recipe-and plan to make it again, and again….and again.
Note 1: Next time I will toss the cake cherries in a little flour, so that they are more even throughout the layers.
Note 2: Rather than using Nanny’s Old-Fashioned Frosting (as shown in recipe), I stuck to one of my favorite marshmallow frostings. It is quick and easy, and perfect for this cake.
6 egg whites
1 1/2 cups sugar
pinch of salt
1 1/2 – 2 teaspoons clear vanilla
Using a double boiler (pot filled with boiling water and a glass dish), add first three ingredients. Whisk constantly (to prevent burning/scrambled eggs) until sugar is completely dissolved and mixture is hot to touch-about 5 minutes. Remove from heat and pour into a mixing bowl (using the whisk attachment). Add vanilla. Whisk on medium-high until frosting if fluffy and glossy. Keep an eye on it so it doesn’t turn out too stiff.
I hope ya’ll give this cake a try-you won’t be disappointed!..Well maybe, because you’ll want to eat the entire thing.
Later I’ll be participating in a corporate challenge with some people from work. I’m running a 5K and I am part of a mile relay-can’t wait! More on that tomorrow.