Maraschino Cherry Nut Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan. (Prep time: 5 minutes)

Recipe View 10 mins Reserve 1/4 cup maraschino cherry juice. Coarsely chop cherries to yield 1/2 cup. Set aside. (Prep time: 10 minutes)

Recipe View 5 mins Sift cake flour, baking powder, and 1/4 teaspoon salt in a medium bowl. Set aside. (Prep time: 5 minutes)

Recipe View 8 mins In a large bowl, beat shortening with an electric mixer on medium-high speed for 30 seconds. Add granulated sugar and beat until well combined. Add egg whites, one at a time, beating well after each addition. (Prep time: 8 minutes)

Recipe View 12 mins Combine 2/3 cup milk and reserved 1/4 cup cherry juice in a small bowl. Gradually add the flour mixture and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and pecans. Pour batter into prepared pans. (Prep time: 12 minutes)

Recipe View 35 mins Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto a wire rack to cool completely. (Bake time: 20-35 minutes, Cool time: 10 minutes)

Recipe View 15 mins To make frosting: In a large bowl, beat butter until fluffy. Gradually add 3 cups sifted confectioners' sugar, beating well. Slowly beat in 1/3 cup milk, vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to achieve a smooth, spreadable consistency. If desired, tint the frosting pink by adding 6 drops red food coloring. (Prep time: 15 minutes)

Recipe View 10 mins Once the cake is completely cool, frost generously with butter frosting and decorate with maraschino cherries with stems. (Prep time: 10 minutes)