A delicious spin on a bakery classic. Made with real cherries and topped with a sweet white buttercream, these cakes are bound to be a new fan favorite.
This Recipe Uses:
"JIFFY" White Cake Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" White Cake Mix | 2½ lb | 5 lb |
| All-Purpose Flour | 1 cup (4.25 oz) | 2 cups (8.5 oz) |
| Cold Water | 2¼ cups + 2 Tbsp (19 oz) | 4¾ cups (38 oz) |
| Almond Extract | 1 tsp | 2 tsp |
| Maraschino Cherries, chopped | 1½ cups (7 oz) | 3 cups (14 oz) |
| Recommended: White Buttercream with Almond Extract to taste |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add White Cake Mix and all-purpose flour into bowl. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Pour half of the cold water and almond extract into the mixer bowl. |
| 5 | Blend on low speed* for 30 seconds to incorporate, then on medium speed** for 2 minutes. |
| 6 | Stop mixer. Scrape bowl and paddle. |
| 7 | Blend on low speed* and gradually add remaining cold water to bowl. |
| 8 | Stop mixer. Scrape bowl and paddle. |
| 9 | Add chopped maraschino cherries to bowl. |
| 10 | Blend on low speed* for 2 minutes more. |
| 11 | Scale into greased or paper-lined pan. |
| 12 | Bake according to directions below. |
| 13 | Let cool, then frost. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Standard Muffin | #20 scoop (1.7 oz) | 300°F for 16 – 20 minutes | 350°F for 18 – 22 minutes | 72 |
| 8″ Round Pan | 16 oz | 300°F for 20 – 24 minutes | 300°F for 22 – 26 minutes | 7 |
| Full Sheet Pan | 7 lb 12 oz | 300°F for 24 – 28 minutes | 300°F for 26 – 32 minutes | 1 |
Baking time may vary depending on the oven and the oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer, or 3rd speed on a 4-speed mixer.