2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 Stick butter or margarine
1 c Sugar, divided
2 Eggs, separated
1/3 c Maraschino cherry juice
Milk 1/2 c Chopped maraschino cherries
1/2 c Chopped nuts
Sift flour, baking powder and salt three times. In another bowl, cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add alternately to creamed mixture the flour mixture and liquid ending with flour. Mix well. Stir in cherries and nuts. Beat egg whites until just stiff; add reserved sugar and beat stiff; fold into batter. Pour into greased and lightly floured 9×13-inch baking, 2 8-inch heart shaped pans, 1 greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for
30 to 35 minutes (9×13-inch cake); 25-30 minutes (heart shaped pans), 40
to 45 minutes (Bundt or tube cake pan) or until cake tests done. Cool completely and top with Cherry Cream Frosting, or as desired.