I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?

It's my boyfriend's birthday and he LOVES Maraschino Cherry cake. His Mom usually makes it for him but this year, I don't think that she is going to. He says that she makes the cake and the frosting as well. He is out of town until Monday so I wanted to bake it and have it ready for him when he comes home. It has to be the best (or close to it!) Thank you so much for responding!!:)I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
MARASCHINO CHERRY CAKE





1 (16 oz.) bottle of maraschino cherries


6 c. sifted all-purpose flour


2 tsp. baking powder


1 tsp. salt


1 1/2 c. soft butter


2 c. granulated sugar


4 lg. eggs


2 tsp. vanilla


1 tsp. lemon extract


1 tsp. almond extract


1 c. milk





Drain cherries and dry thoroughly, save juice for icing. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.





Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.





Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.








Icing


3/4 c. icing sugar


1/2 tsp. almond extract


1 tbsp. butter





Mix well and add enough cherry juice for spreading.I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
1 (16 oz.) bottle of maraschino cherries


6 c. sifted all-purpose flour


2 tsp. baking powder


1 tsp. salt


1 1/2 c. soft butter


2 c. granulated sugar


4 lg. eggs


2 tsp. vanilla


1 tsp. lemon extract


1 tsp. almond extract


1 c. milk





Drain cherries and dry thoroughly. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.





Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavourings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.





Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.
Birthday Gift Cake





1 cup margarine or butter


8-ounce package cream cheese, softened


1 cup sugar


1 1/2 teaspoons vanilla


1/2 cup chopped pecans


4 eggs


2 1/4 cups sifted flour


1 1/2 teaspoons baking powder


10-ounce jar maraschino cherries, drained and quartered








Preheat oven to 325 degrees.





Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs one at a time, mixing well after each addition.





Gradually add 2 cups of the sifted flour and baking powder to cream cheese mixture.





Add the remaining flour, cherries and nuts.





Pour batter into a greased and floured bundt pan. Put in preheated oven for 1 hour and 20 minutes or until tested done.





Cool 5 minutes; remove from pan. Ice as desired.





Maraschino Cherry Icing





1 (2 lb) bag powdered sugar


1 cup Crisco shortening


1/2 teaspoon of clear vanilla flavoring


1/2 teaspoon butter flavoring


1 cup maraschino cherry, drain and chop


1/4 cup water


1/4 cup of reserved cherry juice


1/2 cup Cool Whip, thawed





1Combine cherry juice and water together.


2Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.


3Mix together at a medium speed.


4Slowly add 1/4 cup of juice mixture.


5While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).


6Remove bowl from mixer and scrape paddle.


7Gently fold in the well drained cherries.


8Gently fold in the Cool Whip.


9Place in a glass container with a tight fitting lid.


10Refrigerate. Will keep approximately 1 week.


11*Be sure to drain the cherries well after they are chopped or you may notice the cherries ';seep'; a little juice into the icing.


12I do not add all of the juice mixture when I make this icing.


13I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.


14Enjoy!








OR





you may want to present your own version ! ! !








Chocolate Cherry Cola Cake





1 box Devil Food cake mix


1 jar (10 oz) maraschino cherries with juice


1/4 cup maraschino cherry juice


1 cup cherry cola carbonated beverage


1/2 cup vegetable oil


3 eggs


1 container whipped vanilla frosting


1 cup marshmallow creme


24 maraschino cherries with stems if you want to decorated the cake





1. Heat oven to 350* degree. Chop up maraschino cherries and set aside





2. Take box cake (don't make it like the instructions on the back on the box), but take the cake powder and mix with cola, oil, eggs, and 1/4 cup maraschino cherry juice. Then throw in chopped cherries and beat for about 2 mins. Pour batter into pan.





3. Bake 35-43 mins. Cool completely.





4. In small bowl mix frosting and the marshmallow creme together and frost the cake.


If you want a nice decoration, then add


some maraschino cherries on top in a nice box pattern


(so each piece gets a cherry topping when cut and served)


or chocolate chips.