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Maraschino Cherry Cake with Fluffy Cherry Frosting

Ingredients

  • 3 c sifted cake flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 1/3 c butter, room temperature
  • 1/3 c vegetable shortening
  • 1 ½ c sugar
  • ¼ c maraschino cherry juice
  • ¾ c milk
  • ½ c coarsely chopped nuts
  • 16 maraschino cherries, cut into eighths
  • 5 egg whites, stiffly beaten

Instructions

  • Prepare ahead of time: Coarsely chop ½ c nuts. Cut 16 maraschino cherries into eighths and set aside.
  • Combine the ¼ c maraschino cherry juice and ¾ c milk in a one c measure. Set aside.
  • Beat egg whites stiffly just before the step that adds the nuts and cherries.
  • Preheat oven to 350°F. Generously grease and flour two 9-inch round layer cake pans and set aside.
  • Sift the flour, baking powder and salt together onto waxed paper or in a medium bowl; set aside.
  • Cream butter, shortening, and sugar in a large bowl until fluffy (about five minutes).
  • Add sifted dry ingredients to the creamed mixture alternately with the milk-maraschino cherry juice mixture, beginning and ending with the dry ingredients. Beat well after each addition.
  • Fold in nuts and cherries, then fold in the beaten egg whites.
  • Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.
  • Cool cakes in pans on wire racks for about five minutes. Loosen carefully around edges and turn out onto the racks. Cool to room temperature.