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Ingredients
- 2 c. Flour
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 stk butter or possibly margarine
- 1 c. Sugar, divided
- 2 x Large eggs, separated
- 1/3 c. Maraschino cherry juice Lowfat milk
- 1/2 c. Minced maraschino cherries
- 1/2 c. Minced nuts
Directions
- Sift flour, baking pwdr and salt three times. In another bowl, cream till fluffy the butter and 2/3 c. of sugar. Add in egg yolks; beat till light. Combine cherry juice and sufficient lowfat milk to make 7/8 c. liquid. Add in alternately to creamed mix the flour mix and liquid ending with flour. Mix well. Stir in cherries and nuts. Beat egg whites till just stiff; add in 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 possibly tube pan. Bake at 350 degrees for 30 to 35 min (9x13-inch cake); 25-30 min (heart shaped pans), 40 to 45 min (Bundt or possibly tube cake pan) or possibly till cake tests done. Cold completely and top with Cherry Cream Frosting, or possibly as desired.
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