Maraschino Cherry Nut Cake

• 1/2 c. shortening
• 1 1/4 c. sugar
• 2 c. plus 6 Tbsp. Gold Medal cake flour
• 1/2 c. broken nut meats
• 16 maraschino cherries, cut in quarters
• 3 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. liquid (1/4 c. juice from 5 oz. bottle cherries and milk to make 3/4 c. liquid)
• 4 egg whites

1. Cream the shortening; add sugar gradually and cream together thoroughly.
2. Sift flour once before measuring.
3. Mix nuts and cherries and dredge with 2 tablespoons of flour.
4. Mix and sift remainder of flour with baking powder and salt.
5. Add to creamed mixture alternately with liquid.
6. Blend in nuts and cherries. Fold in egg whites which have been beaten until stiff, but not dry.
7. Pour into well-greased and floured cake pan and bake 50 minutes at 350u0b0 in 8-inch pan.
8. Cool and frost with white icing.

shortening, sugar, cake flour, broken nut meats, maraschino cherries, baking powder, salt, liquid, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536333 (may not work)