No special occasion is necessary! Bake this favorite frosted cake today from our Southern friends at A Fork’s Tale blog. Great grandma’s beloved Bundt pan passed down to you is sure to make this recipe even more delicious!





Preheat oven to 325˚F. Grease and flour Bundt pan (use a light-color Bundt pan or angel food tube pan). Beat butter, shortening, and sugar in large bowl until light and fluffy. Add eggs one at a time, beating with each addition. In separate bowl, mix salt, baking powder, and flour. Add flour mixture to butter mixture in thirds, alternating with half of the Cheerwine. Beat only until the batter is smooth after each addition. Quickly beat in 2 teaspoons almond extract and ½ jar of crushed maraschino cherries. Pour into greased pan. Bake 1 hour and 15-30 minutes. Cool cake on wire rack.

Meanwhile, make frosting: Mix powder sugar, white chocolate, butter, cream cheese, ½ jar of crushed maraschino cherries, and 1 teaspoon almond extract until smooth. Once cake has completely cooled, frost cake.

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