Recipe - Maraschino Cherry Cake

2 cup Flour
1 One half teaspoon Baking powder
One half teaspoon Salt
1 Stick butter or margarine
1 cup Sugar, divided
2 Eggs, separated
1/3 cup Maraschino cherry juice
Milk
One half cup Chopped maraschino cherries
One half cup Chopped nuts

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 9x13inch baking, 2 8inch heart shaped pans, 1
greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for 30
to 35 minutes (9x13inch cake); 2530 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini