Ingredients for Mary's Cherry Cake
- 1 ¾ cups granulated sugar
- 1 cup (2 sticks) softened unsalted butter
- 4 large egg yolks
- Bing Cherry
- Flour
- Salt
- Cinnamon
- Allspice
- Clove
- ¼ cup cherry juice
- Baking Soda
- 1 cup buttermilk
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How to Make Mary's Cherry Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- Gently fold in 2 cups fresh or frozen pitted cherries.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- In a small bowl, dissolve the baking soda in ¼ cup cherry juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the dissolved baking soda and cherry juice mixture.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost between the layers and on the sides with your favorite frosting (7-minute frosting or cream cheese frosting recommended).
Nutrition Information (Approximate per serving)
Sodium
131 g
Sugar
904g
Fat
148g
Carbs
141g
