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Maraschino Cherry Cake

Recipe Introduction


This is was adapted from Bettey Crocker





List of Ingredients



• 3 cups flour
  
• 2 1/2 teaspoons baking powder
  
• 1 teaspoon salt
  
• 1/3 cup butter
  
• 1/2 cup vegetable shortening
  
• 1 1/2 cups sugar
  
• 1/4 cup maraschino cherry juice
  
• 3/4 cup milk
  
• 1/2 cup coarsely chopped nuts
  
• 16 maraschino cherry cut in eights
  
• 5 egg whites stiffly beaten
  






Instructions



1. Preheat oven to 350. Grease and flout two 9-inch round layer cake pans and set aside.
   
   
2. Sift flour, baking powder, adn salt together onto wax paper; set aside.
   
   
3. Cream butter, shortening, and sugar in large bowl until fluffy; mix cherry juice and milk in small bowl.
   
   
4. Add sifted dry ingredients to creamed mixture alternately with the milk mixture, beginning and ending with the dry and beating well after each addition. Fold in nuts and cherries, then beaten egg whites.
   
   
5. Divide batter between pans and bake 30 to 35 minutes until springy to touch.
   
   
6. Cool cake layers in pans on wire racks 5 minutes, loossen carefully around edges, adn turn out on racks. Cool to room temperature.