2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 stick butter or margarine
1 cup sugar, divided
2 eggs, separated
1/3 cup maraschino cherry juice
1 milk
1/2 cup chopped maraschino cherries
1/2 cup chopped nuts
A Recipe for
Maraschino Cherry Cake
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This Recipe for Maraschino Cherry Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Maraschino Cherry Cake from the recipe cookbook of Recipes-to-go (Dessert)
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Sift flour, baking powder and salt three times. In another bowl,
cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks;
beat until light. Combine cherry juice and enough milk to make 7/8
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 degrees for 30 to 35 minutes (9x13-inch cake);
25-30 minutes (heart shaped pans), 40 to 45 minutes (Bundt or tube
cake pan) or until cake tests done. Cool completely and top with
Cherry Cream Frosting, or as desired.
Serves: 1
Maraschino Cherry Cake Recipe brought to you by Recipes To-Go