It’s birthday cake time!
Last year I made a drunken Frangelico blueberry cake, and the year before it was an amaretto-drenched cake. Plus, for Preston’s birthday he got an orange brown sugar whiskey cake. Boozy cakes have become a birthday tradition.
True to that lovely tradition, my mom made me INCREDIBLE tiramisu cupcakes for the night of my birthday (recipe from Vegan Cupcakes Take Over The World.)
But I’m more a three-cakes-a-year kind of gal (at least.) This year, I had a vegan cheesecake at work (one of my awesome coworkers made her first vegan cake for me!), those tiramisu cupcakes birthday night, and then Sunday I needed another cake for my birthday brunch. Obviously.
This is a super dense moist cake with a lovely light flavor. Plain vanilla cake with sweet maraschino cherries blended in, and a buttercream frosting with a St. Germain + honey reduction sauce whipped in.
I’m a fan.
maraschino cherry cake:
serves 10
1 1/2 C all purpose flour
1/2 C raw sugar
1 1/2 t baking powder
pinch of salt
3/4 C maraschino cherries
2 egg replacers (I used Ener-G)
2 T maraschino cherry liquid
1/4 C Earth Balance margarine
1/4 C vegetable oil (I used safflower)
1/2 C unsweetened vanilla almond milk
1/4 C non-dairy creamer
1 t vanilla extract
Preheat oven to 350 degrees. Whisk together dry ingredients and set aside. Blend together wet ingredients and incorporate into dry ingredients until mixed through. Pour into a 9-inch greased cake pan and bake for about 35-45 minutes, until cooked through.
elderflower-honey buttercream:
1 C St. Germain liqueur
1 T honey
1/3 C vegetable shortening
3 C powdered sugar
1 1/2 t vanilla extract
Pour St. Germain and honey in a small saucepan and heat over medium heat until it simmers down to half the original amount. Remove from heat and allow to cool completely.
When that’s cooled, use an electric beater to combine all the ingredients together into a creamy frosting! This was a touch more frosting than I needed to actually frost the little cake, but I’m sure you can find other uses for leftover frosting if you have any!
What a happy pink cake 🙂 perfect for Valentine’s Day, right?!
Nutrition facts per serving (1/12th cake with frosting): Calories: 419; Calories from Fat: 131; Total Fat: 14.6g; Saturated Fat: 3.0g; Sodium: 60mg; Total Carbohydrates: 67.1g; Dietary Fiber: 0.7g; Sugars: 46.1g; Protein: 1.8g
Leave a Reply