SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cherry Flower Power Cake

Makes: 24 servings
Stand 30 mins Stand 30 mins Prep 1 hr Bake 350°F 45 mins Cool 1 hr
Cherry Flower Power Cake
Ingredients
  • 3/4  cup  butter (1-1/2 sticks)
  • 6  egg whites
  • 3  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 1 1/4  cups  buttermilk
  • 1/2  cup  maraschino cherry juice
  • 2 1/4  cups  sugar
  • 1 1/2  teaspoons  vanilla
  • 3/4  teaspoon  almond extract
  • 1  recipe  Cherry Frosting
  • 1  recipe  Candy Clay (optional)
Directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan with butter; line bottom of pan with parchment. Grease paper. Flour pan with all-purpose flour; set aside. In medium bowl stir together flour, baking powder, salt, and baking soda. In 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter with mixer on medium to high for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, a little at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture, beating on low after each addition just until combined.

3. Spoon batter into prepared pan. Bake for 45 minutes or until top springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.

4. Meanwhile, prepare Cherry Frosting and Candy Clay (if using). With a long serrated knife, cut cake in half crosswise. Place one half on a serving plate. Frost top with about 1 cup of frosting. Stack second half of cake. Thinly frost sides with a crumb coat. Chill cake for 10 minutes. Frost sides then top of cake with remaining frosting.

5. To decorate with Candy Clay, roll about two-thirds of the clay to 1/8-inch thickness. With sharp knife, cut a 7x11-inch rectangle. Cut scallop edges with 1-inch round cutter. Place across frosted cake, leaving 1-inch frosting border. For flowers, tint Candy Clay. Roll to 1/8-inch thickness. Cut 1/4x1-3/4-inch strips. Press narrow ends together to shape petals. Press into Candy Clay sheet using a dot of water to adhere. For centers, roll then coil thin strips of clay; attach with dot of water.

From the Test Kitchen*
  • To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.
  • Flowers can be made in advance and stored in an airtight container until ready to use.
Candy Clay
Cook 7 mins
Ingredients
  • 1 12  ounce package  white chocolate baking pieces or candy melts
  • 1/3  cup  light-color corn syrup
  •  Food coloring
  •  Powdered sugar
Directions

1. In medium-size microwave-safe bowl, melt candy at 100% power (high) for about 1 minute total, stopping to stir every 20 seconds, until melted and smooth. Do not overheat pieces.

2. Stir in corn syrup with a rubber spatula until well-combined; mixture will look grainy. Tightly cover clay with plastic wrap. Let stand at room temperature at least 1 hour to firm. (Let semisweet chocolate clay stand at least 2 hours to firm.)

3. To roll firm clay, lightly dust a clean work surface with powdered sugar. Knead the clay until smooth. (To soften candy clay that was made several days ahead and has become firm, warm in a microwave for 5 to 10 seconds.)

4. Tint white candy clay with food coloring, kneading clay thoroughly to distribute color. Divide candy clay in small portions. To form shapes, work candy clay to resemble characters or designs. To roll clay, roll portions between sheets of waxed paper to 1/8-inch or less thickness. Cut shapes with cookie cutters, a small knife, or clean scissors. To keep clay pliable (or shapes from drying) while working with it, place clay and/or shapes on a baking sheet lined with waxed paper. Cover with plastic wrap.

From the Test Kitchen
  • Use this delicious, easy-to-shape white chocolate candy clay as you would fondant.
Nutrition Facts (Cherry Flower Power Cake)
  • Servings Per Recipe 24,
  • cal. (kcal) 438,
  • Fat, total (g) 14,
  • chol. (mg) 37,
  • sat. fat (g) 9,
  • carb. (g) 77,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 64,
  • pro. (g) 3,
  • vit. A (IU) 389,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 276,
  • Potassium (mg) 59,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Cherry-Almond Butter Frosting

Yield: 4 1/2 cups
Cook 7 mins
Ingredients
  • 1  cup  (2 sticks) butter, softened
  • 8  cups  powdered sugar
  • 6  tablespoons  maraschino cherry juice or milk
  • 1/2  teaspoon  almond extract
  •  Additional maraschino cherry juice
Directions

1. In a large mixing bowl beat softened butter with mixer on medium until smooth. Gradually beat in 2 cups of the powdered sugar. Slowly beat in cherry juice or milk and almond extract. Gradually beat in remaining powdered sugar. If necessary, beat in additional juice, 1 teaspoon at a time, to reach spreading consistency.

From the Test Kitchen*TIP:
  • If milk is used instead of cherry juice, use red food coloring to tint the frosting pink.
Nutrition Facts (Cherry Flower Power Cake)
  • Servings Per Recipe 24,
  • cal. (kcal) 438,
  • Fat, total (g) 14,
  • chol. (mg) 37,
  • sat. fat (g) 9,
  • carb. (g) 77,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 64,
  • pro. (g) 3,
  • vit. A (IU) 389,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 276,
  • Potassium (mg) 59,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe