Maraschino Cherry Cake
Ready In: 50 mins
Yields: 1 cake
Ingredients
- 1⁄3 cup shortening (part butter)
- 1 1⁄2 cups sugar
- 3 cups sifted cake flour
- 2 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 cup cherry juice (from jar)
- 3⁄4 cup milk
- 1⁄2 cup chopped nuts
- 16 maraschino cherries, cut into small pieces
- 5 egg whites, stiffly beaten but not dry
Directions
- Preheat oven to 350 degrees.
- Cream shortening and sugar together until fluffy.
- Sift flour, baking powder and salt together; sift again. Alternately add the flour mixture, milk and cherry juice to the creamed mixture. Stir until smooth.
- Stir in nuts and cherries. Fold in beaten egg whites.
- Grease and flour two 9-inch cake pans or a 9-by-13-inch pan (we used two 9 inch pans). Bake about 30 minutes or until tested done.
- Cool cakes on rack for about 5 minutes before removing from pans. Ice as desired.
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