Posted by LuAnn at recipegoldmine.com 2003/12/14 07:41
Source: Loosely adapted from Taste of Home magazine and Betty Crocker cookbook.
This moist, flavorful cake is indescribably delicious! It's been well-received wherever I've shared it!
Yield: 1 (13 x 9 x 2-inch) frosted cake
Cake3/4 cup butter or margarine, softened 1 1/2 cups granulated sugar 3 eggs 1 teaspoons vanilla extract 1/2 teaspoon almond extract 1 cup plus 6 tablespoons flour 1/2 cup flaked coconut 1/2 cup chopped pecans 1/2 (10-ounce) jar maraschino cherries (reserve juice), chopped and well drained
Frosting3 cups powdered sugar 1/3 cup butter or margarine, softened 1/2 teaspoon almond extract 2 tablespoons reserved maraschino cherry juice, or as needed to yield desired consistency 2 tablespoons well-drained, finely chopped maraschino cherries 2 drops red food color 1/2 cup each toasted chopped pecans and coconut, completely cooled
To make the cake:
1. Preheat the oven to 350 degrees F. Spray a 13 x 9 x 2-inch baking pan with no-stick cooking spray; set aside. (I have also baked mine in a 15 x 10 x 1-inch pan, for a more bar-like snack cake).
2. In an electric mixer, cream the butter or margarine, and sugar. Beat in the eggs, one at a time. Beat in the extracts. Add the flour, beat just until blended. Fold in the coconut, nuts and cherries. Spread the batter evenly into the prepared pan.
3. Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Place pan on a wire rack to cool. Meanwhile, toast the coconut and pecans for the frosting right away, so they'll have time to cool also. Prepare the frosting.
To make the frosting:
1. In an electric mixer, cream together the powdered sugar, butter or margarine, and almond (or vanilla) extract. Add enough maraschino cherry juice to yield the desired consistency. Fold in the chopped maraschino cherries.
2. When the cake has completely cooled, spread with the prepared frosting. Sprinkle with cooled, toasted pecans and coconut.
