Marciano Cherry Butter Cake

Marciano Cherry Butter Cake

Community Classics .
Edited on Jan 30, 2010

This delicious cake is moist and easy to make.


1 2/3 Cups Sugar
2/3 Cup Real Butter, at room temperature
2 Eggs, at room temperature
2 Teaspoons of cherry extract OR Almond extract
2 3/4 Cups Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
10-12 oz Jar Marciano Cherries
1 1/4 Cups TOTAL of Whole Milk (at room temperature) and liquid drained from a 10-12 oz Jar of Marciano Cherries
Cherries from jar cut in half


Preheat oven to 350 Degrees
Butter and flour two round 8 inch cake pans or one 9 x 13 baking pan
Drain liquid from jar of cherries into a 2 cup measuring cup and add enough milk to make 1 1/4 Cups, set aside
Beat until creamy: sugar, butter, eggs, and extract
Add cherries and blend well
On low, beat in dry ingredients alternating with cherry/milk mixture until well blended
Pour into prepared pan(s)
Bake for 30 minutes or until toothpick inserted in center comes out clean
Put pan(s) on baking rack and run a knife around the edges of the cake
Let cool 10 minutes
Remove cake(s) from pan(s) and finish cooling on baking racks
Frost with cream cheese frosting

Not a NESTLÉ®-tested recipe.

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