Maraschino Cherry Cake

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 9×13-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.