Maraschino Cherry Cake
325
325
Ingredients
2 | cups |
all-purpose flour
|
|
1 ½ | teaspoons |
baking powder
|
|
½ | teaspoon |
salt
|
|
1 | stick |
butter
or margarine |
|
1 | cup |
sugar
divided |
|
2 | large |
eggs
separated |
|
⅓ | cup |
maraschino cherries
juice |
* |
½ | cup |
maraschino cherries
chopped |
* |
½ | cup |
nuts
chopped |
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℉ (180℃). for 30 to 35 minutes.
Cool completely. Frost.
Nutrition Facts
Serving Size 184g (6.5 oz)Amount per Serving
Calories 76241% of calories from fat
% Daily Value *
Total Fat 35g
54%
Saturated Fat 17g
83%
Trans Fat
0g
Cholesterol 166mg
55%
Sodium 496mg
21%
Total Carbohydrate
34g
34%
Dietary Fiber 3g
13%
Sugars g
Protein
26g
Vitamin A 17%
•
Vitamin C 0%
Calcium 8%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?