Some recipes make me think of my childhood, in every way possible. My dad's mother was Irish, so St. Patrick's Day was a big "to do" in our house. This March had me thinking of her and the cake she would bake for me that I’ve never been able to make as good as she could. And, I cannot find her recipe either. After combining a few, this one here will have to do. I baked it last weekend, thinking of her the whole time and remembering all of the fun St. Patrick's Days that we spent together. Do you have a recipe that a loved one made for you, that you don’t have the recipe for? And in honor of my Irish grandma, an Irish blessing:
“May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face;
the rains fall soft upon your fields and until we meet again,
may God hold you in the palm of His hand.”
Slainte!
You will need:
2 1/2 cups cake flour (not self rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg whites (discard yolks)
1/2 cup maraschino cherry juice
2/3 cup sour cream
20 maraschino cherries, finely chopped
For the cherry frosting:
3/4 cup unsalted butter, softened
1/4 teaspoon salt
3-4 cups powdered sugar
3-4 tablespoons maraschino cherry juice
Baking Instructions for the Cake
1. Preheat oven to 350 F and position the oven rack in the middle.
2. Lightly grease a 9" x 13" metal cake pan.
3. In a large bowl, mix the flour, baking powder, baking soda and salt.
4. In a separate bowl, beat the butter and sugar until fluffy.
5. Add in your vanilla and almond extracts, then mix in the egg whites, one at a time.
6. Mix in the cherry juice.
7. With an electric mixer on low speed, beat in about 1/3 of the sour cream followed by about 1/3 of the dry flour mixture. Turn off the mixer and scrape down the sides of the bowl. Repeat the process until all the sour cream and dry flour mixture are incorporated.
8. Gently fold in the chopped cherries using a rubber spatula or spoon.
9. Pour the batter in the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
10. Let it cool fully before frosting.
To Make the Frosting:
1. In a large bowl, beat the butter with an electric mixer until soft and fluffy.
2. Add the salt.
3. Beat in the powdered sugar, 1 cup at a time and then alternate with 1 tablespoon of the cherry juice until your desired thickness and sweetness is reached.
4. Frost the cooled cake, slice into pieces and top each with an extra maraschino cherry!