When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Healthy Moonshine Cake Recipe

Moonshine Cake Recipe

with Maraschino Frosting

Moonshine Cake with Maraschino Frosting

Reminiscent of the early days when grandma would make one of her famous Moonshine Cakes. In those days though, I believe that she was using moonshine from grandpa's still. Made with 10 egg whites and covered with Maraschino Frosting; the cake is tasty and moist.

10 Egg Whites
1/4 tsp Salt
7/8 tsp Cream of Tartar
7 Egg Yolks
1 1/2 cups Sugar (Sifted 5 times)
1 tsp Almond extract
1 cup Pastry flour (Sifted 5 times)

Oven Temp ~ 300°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat the oven. DO NOT GREASE PAN.

Add salt to the whites of the eggs and beat until fluffy. Sift in cream of tartar; beat until stiff. In a separate bowl beat the egg yolks until thick and lemon colored; add two heaping tablespoons of the beaten whites. To the remaining whites, gradually add in the sugar after sifting five times. Add almond extract and combine mixtures. Cut and fold-in flour; measured after five siftings. Bake the Moonshine Cake in an ungreased pan (first dipped in cold water), for one hour. Have a pan of hot water in oven during the baking.

Cover the moonshine cake with Maraschino Frosting, letting it drizzle down the sides.

Maraschino Frosting:

2 egg whites
1 cup sugar
1 tablespoon water
2 tablespoons Maraschino cherry juice
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
10 Maraschino cherries, chopped

Mix all ingredients except cherries and beat constantly while heating in top of double boiler. When thoroughly mixed, thick and spreadable, frost Moonshine cake. Decorate top of cake with chopped Maraschino cherries.

Maraschino Frosting drizzled down the AngelFood Cake

Moonshine Cake with Frosting - Serves 12
Nutrition facts: for the Moonshine Cake
Serving Size 109 g
Calories 253
Calories from Fat 26
Total Fat 2.8g 4%
Saturated Fat 0.9g 5%
Cholesterol 122mg 41%
Sodium 111mg 5%
Total Carbohydrates 52.2g 17%
Dietary Fiber 1.0g 4%
Sugars 45.0g
Protein 6.2g
Vitamin A 3% • Vitamin C 1% • Calcium 2% • Iron 2%

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User reviews


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!