First things first: Still plowing through my grandmother’s recipes and this is another winner. That’s all I have to say about that.
A caveat before we get started: This being a recipe from the mid-20th Century, I’m quite certain that the references to “cherry juice” and “cherries” mean Maraschino cherries. But I outgrew my taste for those right around the time I lost my taste for the music of Iron Maiden. So, I’m using pure tart cherry juice and real black cherries in this recipe. I also used butter instead of shortening.
Here’s what you’ll need:
2 Cups + 2 Tbsp. Flour
1 ½ tsp. Baking Soda
¾ tsp. Baking Powder
¾ tsp. Salt
½ Cup Shortening
1 ½ Cups Sugar
1 ¼ Cup Buttermilk
¼ Cup Cherry Juice
2 Squares Unsweetened Chocolate, melted
⅓ Cup Cherries, chopped
Sift together flour, baking soda, baking powder and salt. In a separate bowl, beat shortening, while adding sugar in a slow but steady manner. Add eggs, buttermilk, cherry juice and melted chocolate.
Slowly mix dry ingredients until just combined. Fold in chopped cherries.
Pour batter into greased cake pans (either two 9” rounds, one 12” round, or a 9” x 13” pan).
Bake in a 350-degree oven for 30-35 minutes.
There wasn’t a frosting recommendation with the original recipe so I decided to use the buttermilk chocolate frosting recipe from the buttermilk brownies because it is so awesome.
This is an excellent cake. The cherry flavor is more subtle that I expected but I think that’s a feature not a bug. I wouldn’t want the flavor of the cherries to hit me like a punch in the face.