Cherry Chip Cake

Happy birthday, Mom!

This happens to be my mom’s favorite cake. Well, the flavor is her favorite.

This, boys and girls, is what happens when you have baking powder that’s past its prime. Isn’t it almost like the ridiculously misshapen clay bowls/animals/ashtrays we made our parents when we were little? Oh how the past likes to repeat itself.

Seriously, though, happy birthday to woman who taught me how to make a mean meatloaf and separate egg whites. I love her.

Inspiration: Sugar Coated Sarah

Ingredients

• 3/4 stick butter, room temperature
• 1/2 cup sugar
• 1 cup flour
• 1/2 tablespoon baking powder [check your expiration date!]
• 1/4 teaspoon salt
• 3 large egg whites
• 6 tablespoons milk
• 1/2 teaspoon almond extract
• 1 tablespoon maraschino cherry juice
• 5oz maraschino cherries, drained and chopped

Preparation

1. Lightly grease a 9″ cake pan and preheat your oven to 350°.
2. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy; we’re talking 5-6 minutes.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Mix together the egg whites, milk, almond extract and cherry juice in another bowl.
5. Alternate incorporating the wet and dry mixtures into the butter/sugar mixture. Start and end with the dry mixture.
6. Once throughly mixed, fold in the chopped cherries.
7. Pour the batter into the prepared pan.
8. Bake for 25-30 minutes until a toothpick comes out clear.
9. Allow to cool completely before frosting.
10. I used an unmeasured ratio of butter, powdered sugar, cherry juice, and almond extract.

Serves 8.