Cherry Cake
Why I Love This Recipe
This is a pretty pink cake, and it's a good way to use up Maraschino cherries. A fluffy white frosting goes good on this cake, but I also like it with a semi-sweet chocolate frosting.
Ingredients You'll Need
2 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 3/4 cup sugar
2/3 cup shortening
1 cup milk (or 2/3 cup milk and 1/3 cup Maraschino cherry juice)
16 Maraschino cherries, cut up fine
5 egg whites (about 2/3 cup)
1/2 cup finely chopped nuts (walnuts or pecans) - optional
Directions
Grease and flour 2 9" round cake pans (or use a 9 X 13 inch cake pan).
Preheat oven to 350 degrees F.
In large bowl, combine flour, baking powder, salt, sugar, shortening, milk, and cut up cherries. Beat with a mixer for 2 minutes.
Add the egg whites and beat for an additional 2 minutes.
Stir in the chopped nuts (optional).
Pour batter into prepared pans.
Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool cake for about 10 minutes in the pans; remove cake from pans and continue to cool on racks.
Frost when cool.
