Maraschino Cherry Cake
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 113 | g |
butter
or margarine |
|
| 237 | ml |
sugar
divided |
|
| 2 | large |
eggs
separated |
|
| 79 | ml |
maraschino cherries
juice |
*
|
| 118 | ml |
maraschino cherries
chopped |
*
|
| 118 | ml |
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.
