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Maraschino Cherry Cake Recipe

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This recipe for Maraschino Cherry Cake, by , is from The Digity & Shaw Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Shaw


⅔ cup soft shortening (can use half butter)
1 cups sugar
2 cup sifted flour or 3 cups cake flour
2 tsp baking powder
1 tsp salt
cup cherry juice (from jar of maraschino cherries)
cup milk
cup chopped nuts
16 maraschino cherries, cut in quarters
5 egg whites (⅔ cup), stiffly beaten

1. Preheat oven to 350. Grease and flour 2- 9 inch layer pans or a 9x13 pan.
2. Cream together shortening and sugar till fluffy.
3. Sift together flour, baking powder and salt.
4. In a separate container mix together cherry juice and milk.
5. Stir in the flour mixture alternately with the milk mixture.
6. Add cherries and nuts, then gently fold the stiffly beaten egg whites.
7. Pour into prepared pan(s). Bake 30-35 minutes till center is done. Don't over-bake or cake will be dry.
8. Frost as desired and decorate with whole cherries.




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