Maraschino Cherry Nut Cake

1. 1

   Preheat oven to 350 degrees (175 C.).

2. 2

   Grease and lightly flour two 8 or 9 inch round cake pans or one 9 inch x 13 inch cake pan.

3. 3

   Reserve 1/4 cup (60 ml) maraschino cherry juice.

4. 4

   Coarsely chop the cherries to make 1/2 cup (125 ml).

5. 5

   Set aside.

6. 6

   Combine flour, baking powder, and 1/4 tsp (1 ml) of the salt in a small bowl and set aside.

7. 7

   Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds.

8. 8

   Add the 1-1/3 cups (325 ml) white sugar and beat until well combined.

9. 9

   Add the egg whites, one at a time, beating well after each.

10. 10

    Combine 2/3 cup (150 ml) milk and 1/4 cup (60 ml) cherry juice.

11. 11

    Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined.

12. 12

    Stir in the chopped cherries and nuts.

13. 13

    Pour batter into prepared pans.

14. 14

    Bake at 350 degrees (175 C.) for 25 to 30 minutes for two 8 or 9 inch round cakes or for 30 to 35 minutes for a 9 inch x 13 inch pan.

15. 15

    Cool cakes in pans on a wire rack for 10 minutes.

16. 16

    Remove from pans and allow them to cool fully before frosting.

17. 17

    Beat 3/4 cup (175 ml) butter in a large bowl till fluffy.

18. 18

    Gradually add 3 cups (700 ml) sifted confectioners' sugar, beat well.

19. 19

    Slowly beat in 1/3 cup (80 ml) milk, 1-1/2 tsp (7 ml) vanilla and 1/4 tsp (1 ml) salt.

20. 20

    Gradually beat in the remaining 3 cups (700 ml) sifted confectioners' sugar.

21. 21

    Beat in additional milk (1 to 2 tbsp) if needed, to make frosting of spreading consistency.

22. 22

    If desired tint the frosting pink by adding 6 drops of red food coloring.

23. 23

    Once cake is completely cool frost with butter frosting and decorate with marachino cherries with stems.

* Per serving · 4 servings · Values may vary.