RCI-BR.004.0333.001
Maraschino Cherry Chocolate Nut Cake
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Omega Estate in Waxahachie, Texas in 1994.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- up cake flour1¾ unit
- ¼ teaspoon
- 1 teaspoon
- squares semisweet chocolate2 unit
- bottle maraschino cherries sliced5 ounce
- ½ cup
- 1 cup
- 1 unit
- 1 teaspoon
- ¼ cup
Method
1
Preheat oven to 350°F and grease a 9-inch round cake pan with butter or cooking spray.
2
Combine granulated sugar and softened butter in a large mixing bowl, then cream together until light and fluffy, approximately 2-3 minutes.
3
Add the beaten egg and vanilla to the butter mixture and beat until well incorporated.
4
Melt the 2 squares of semisweet chocolate in a double boiler or microwave in 30-second intervals, stirring between intervals, until smooth.
5
Stir the melted chocolate into the creamed mixture until fully combined.
6
In a separate bowl, whisk together cake flour, salt, and baking soda.
7
Alternate adding the dry mixture and sour milk to the chocolate mixture, beginning and ending with dry ingredients, and mix until just combined.
8
Fold in the sliced maraschino cherries and chopped pecans using a spatula or wooden spoon until evenly distributed.
9
Pour the batter into the prepared pan and smooth the top with a spatula.
10
Bake at 350°F for 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
35 minutes
11
Remove from oven and let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.