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1
Preheat oven to 350 degrees (175 C.).
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2
Grease and lightly flour two 8 or 9 inch round cake pans or one 9 inch x 13 inch cake pan.
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3
Reserve 1/4 cup (60 ml) maraschino cherry juice.
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4
Coarsely chop the cherries to make 1/2 cup (125 ml).
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5
Set aside.
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6
Combine flour, baking powder, and 1/4 tsp (1 ml) of the salt in a small bowl and set aside.
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7
Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds.
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8
Add the 1-1/3 cups (325 ml) white sugar and beat until well combined.
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9
Add the egg whites, one at a time, beating well after each.
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10
Combine 2/3 cup (150 ml) milk and 1/4 cup (60 ml) cherry juice.
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11
Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined.
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12
Stir in the chopped cherries and nuts.
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13
Pour batter into prepared pans.
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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.
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15
Cool cakes in pans on a wire rack for 10 minutes.
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16
Remove from pans and allow them to cool fully before frosting.
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17
Beat 3/4 cup (175 ml) butter in a large bowl till fluffy.
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18
Gradually add 3 cups (700 ml) sifted confectioners' sugar, beat well.
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19
Slowly beat in 1/3 cup (80 ml) milk, 1-1/2 tsp (7 ml) vanilla and 1/4 tsp (1 ml) salt.
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20
Gradually beat in the remaining 3 cups (700 ml) sifted confectioners' sugar.
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21
Beat in additional milk (1 to 2 tbsp) if needed, to make frosting of spreading consistency.
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22
If desired tint the frosting pink by adding 6 drops of red food coloring.
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23
Once cake is completely cool frost with butter frosting and decorate with marachino cherries with stems.
