Connie posted 04-17-98
From a 1950 Betty Crocker Cook Book
MARASCHINO CHERRY CAKE
Grease and flour 2 9" layer pans or 13 x 9 pan
2/3 cup soft shortening (half butter for flavor)
1 1/2 cup sugar
3 cups cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1/4 cup cherry juice
3/4 cup milk
1/2 cup chopped nuts
16 maraschino cherries, cut in eights
5 egg whites (2/3 cup), stiffly beaten
Cream shortening/butter and sugar together until fluffy
Sift together the flour, baking pdr., and salt. Combine cherry juice and milk and add alternately with the flour to creamed mix. Stir in nuts and cherries and fold in stiffly beaten egg whites. In a 350 oven bake layers 30-35 min. in 9x13 pan bake 30-35 min.
It was suggested that cherry juice be used as part of the liquid in the frosting. Decorate with red stemmed cherries.