Maraschino Cherry Cake
Makes a large cake
|4 1⁄2||c||all purpose flour|
|4 1⁄2||t||baking powder|
|3⁄4||c||shortening ((butter, oil, applesauce))|
|1||oz||maraschino cherries -chopped ((optional))|
Sift flour and baking powder. Cream shortening and 1 1/2 cups sugar in a LARGE bowl. Add egg yolks and flavorings to milk and mix. Sift the dry ingredients alternately with the milk mixture to the creamed shortening and sugar. In a medium bowl, beat egg whites until stiff (not dry). Beat the remaining 3/4 cup sugar into the egg whites until sugar is dissolved. Fold into cake mixture.
Pre-heat oven to 375 degrees F.
Bake in (3) 9-inch pans for 25 minutes
I bake in one 6-inch heart pan AND one 10-inch heart for 45 minutes @ 350 F for the wedding cake
Test cupcakes at 20 minutes. Bake until toothpick comes out clean.
When making this as a wedding cake, I substitute 3/4 cups of cherry juice for 3/4 cups of the milk. All else is the sdame.