Vintage cherry cake recipes: “Homemade goodness goes to a party!”
Cherry Blush Cake recipe: Starting from boxed mix (1952)
So right for February! So easy with Aunt Jemima Silver Cake Mix!
Follow package directions, using 1/2 cup maraschino cherry juice and 1/2 cup water. Allow the light, luscious layers to cool, then frost with cherry nut frosting (recipe below).
Decorate with maraschino cherries and gay green leaves you can cut from crepe paper. Serve with the happy confidence that Aunt Jemima cakes can’t be told from the best homemade.
Cherry Blush cake is equally delicious made with Aunt Jemima’s Devil’s Food Mix.
A similar from-scratch recipe: Maraschino cherries dot this cherry nut cake (1971)
From The Eagle (Bryan, Texas) Apr 21, 1971
A marvelous specialty of a dessert is Mrs. Mary Rizzo’s Cherry Nut Cake, made for the St. Joseph’s table with maraschino cherries and pecans both in the cake itself and in the pastel pink frosting.
Almost a pound of butter goes into the cake, too, to give it the richness a dessert specialty deserves.
Cherry nut cake: Vintage recipe
2-3/4 cups sifted cake flour
4 tsp baking powder
3/4 tsp salt
3/4 cup butter
1-1/2 cups sugar
4 eggs, beaten
1 tsp. vanilla extract
1 cup cherry juice drained from jar of cherries
1/2 cup cherries
1/2 cup pecans
Cream butter well, add sugar. Blend well. Add beaten eggs and beat. Mix flour, baking powder and salt. Add cream mixture alternating with cherry juice.
Fold in cherries and pecans. Pour into three greased round 8″ Pans. Bake in 350 degree oven for 25-30 minutes.
Cherry nut frosting
1 box confectioner’s sugar
1/4 cup of melted margarine
1/2 cup cherry juice
1 cup chopped cherries
1 cup chopped pecans
Mix sugar, margarine and cherry juice until light and fluffy. Fold in cherries and pecans. Spread on cake.