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.