Maraschino cherry cake

1 servings

Ingredients

Quantity Ingredient
2 cups Flour
1½ teaspoon Baking powder
½ teaspoon Salt
1 Stick butter or margarine
1 cup Sugar, divided
2 Eggs, separated
⅓ cup Maraschino cherry juice
Milk
½ cup Chopped maraschino cherries
½ cup Chopped nuts

Directions

Sift flour, baking powder and salt three times. In another bowl, cream until fluffy the butter and ⅔ cup of sugar. Add egg yolks; beat until light. Combine cherry juice and enough milk to make ⅞ cup liquid. Add alternately to creamed mixture the flour mixture and liquid ending with flour. Mix well. Stir in cherries and nuts.

Beat egg whites until just stiff; add reserved sugar and beat stiff; fold into batter. Pour into greased and lightly floured 9x13-inch baking, 2 8-inch heart shaped pans, 1 greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for 30 to 35 minutes (9x13-inch cake); 25-30 minutes (heart shaped pans), 40 to 45 minutes (Bundt or tube cake pan) or until cake tests done. Cool completely and top with Cherry Cream Frosting, or as desired.

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