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110 oz jar maraschino cherries
1/2cupheavy whipping cream
1 1/2sticks buttersoftened
1/4cupmaraschino cherry juice
Drain cherries, reserving juice for frosting. I let them drain in a colander over a bowl for at least 30 minutes to make sure they are drained really well. Slice cherries in half and then slice each half into six pieces. If you want them even smaller, cut your halves into eighths instead of sixths.
Preheat oven to 350 degrees. Grease or spray the bottom of a 9x13 inch pan.
In a medium bowl, whisk together flour, sugar, salt, and baking powder.
In a medium sauce pan, bring butter and heavy cream just to a boil and remove from heat. Add flour mixture and stir to combine.
Add egg, sour cream, and almond extract, stirring until smooth.
Gently stir in maraschino cherries. Pour into prepared pan.
Bake for 20-25 minutes or until toothpick comes out nearly clean and cake springs back when lightly touched in the center. Cool completely. Frost.
Beat cream cheese at medium high speed until smooth. Add butter and beat until smooth, scraping down the bowl. Add powdered sugar, 1/4 cup reserved cherry juice, almond extract, and vanilla extract and beat until combined and fluffy. Drop by spoonfuls over cooled bars using the back of a spoon or a butter knife to spread evenly. Enjoy!
Since these are bars, the batter will look think when spread in a 9x13 inch baking pan, but bakes beautifully. If you would rather, you can substitute with a small jelly roll pan.