Sweetheart Cake

• 2 1/2 cups sifted flour
• 1 1/2 cups sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening
• 3/4 cup milk
• 1/4 cup maraschino cherry juice
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 4 egg whites, unbeaten
• 18 maraschino cherries, well drained and finely chopped
• 1/2 cup finely chopped walnuts

1. Sift flour, sugar, baking powder and salt into mixing bowl.
2. Drop in shortening.
3. Combine milk and cherry juice and add in a stream to dry mixture.
4. Add extracts; beat two minutes.
5. Add egg whites; beat two minutes.
6. Add cherries and nuts; beat 2 minutes.
7. Bake in two greased and floured 9-inch pans at 375 degrees for 20 to 25 minutes.
8. Frost when cool using a plain butter frosting, replacing liquid with cherry juice.
9. Decorate with cup up cherries.

flour, sugar, baking powder, salt, shortening, milk, maraschino cherry juice, vanilla, almond, egg whites, maraschino cherries, walnuts

Taken from www.food.com/recipe/sweetheart-cake-103326 (may not work)