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Maraschino Cream Cake



  • 6 eggs
  • 2/3 cup plus 1 tablespoon granulated sugar
  • 2 1/2 teaspoons vanilla extract, divided
  • 1 1/2 cups flour, sifted twice
  • 1 cup maraschino cherry syrup (from a large bottle of cherries)
  • 1 teaspoon almond extract
  • 2 cups heavy cream, whipped
  • Maraschino cherries for decoration


  1. Fill bottom of double boiler with water, and bring to a boil. Remove from heat.
  2. Combine eggs, the 2/3 cup sugar and 1 1/2 teaspoons vanilla extract in top of the double boiler. Beat over hot water for 3 to 4 minutes.
  3. Remove top of double boiler from the heat and continue to whip for 8 minutes on high speed.
  4. Fold in the flour. Pour into a greased and floured 10-inch baking pan.
  5. Bake for 35 to 40 minutes at 350 degrees F. Cool.
  6. Slice the cake into 3 thin layers.
  7. Sprinkle with Maraschino cherry syrup flavored with the almond extract.
  8. Cover each layer with whipped cream flavored with the 1 tablespoon sugar and 1 teaspoon vanilla extract.
  9. Decorate the top of the cake with whipped cream and whole cherries.

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