2 c Flour 2 Eggs, separated
1 1/2 ts Baking powder 1/3 c Maraschino cherry juice
1/2 ts Salt Milk
1 Stick butter or margarine 1/2 c Chopped maraschino cherries
1 c Sugar, divided 1/2 c Chopped nuts
Sift flour, baking powder and salt three times. In another bowl,
cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks;
beat until light. Combine cherry juice and enough milk to make 7/8
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 9×13-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 (9×13-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.
Yields
1 servings