Recipe by Rianita
A few years ago I made this with my mom and it was delicious. I ran across the recipe the other day and it was just as good as I had remembered!
Top Review by chefyl
Confession: I substituted a 12 oz. jar of cherry preserves in place of maraschino cherries and their juice. To do so, I first emptied the jar into a small bowl and added 1/2 cup (more or less) of VitaCoco coconut water (acai & pomegranate flavor) to thin it out enough to strain it thru a colander. Used the strained cherries and 1/4 cup of the liquid in the cake recipe, but neglected to reduce the sugar accordingly. Baking took only 30 minutes (I had to turn the pan halfway round halfway thru, since my oven cooks unevenly). The cake came out fine, but a little too dense/chewy, and not tasting as strongly of cherry as I would have liked; maybe my substitutions are to blame. Used whipped cream frosting (http://www.food.com/recipe/whipped-cream-frosting-39013), adding the remaining cherry/cocowater liquid from the above-described straining process to flavor it up a bit; it paired nicely with the cake.
- 2 1⁄4 cups flour
- 1 1⁄3 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup shortening
- 1⁄4 cup maraschino cherry juice
- 16 maraschino cherries, cut into eighths
- 1⁄2 cup milk
- 4 unbeaten egg whites
- 1⁄2 cup chopped nuts
Directions See How It's Made
- Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan.
- Sift dry ingredients together.
- Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed.
- Add egg whites. Beat 2 more minutes.
- Fold in nuts. Pour into pans.
- Bake 35 to 40 minutes or until golden.