---------- Recipe via Meal-Master (tm) v8.05
       Title: Maraschino Cherry Cake
  Categories: Cakes
       Yield: 1 Servings
       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
     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 9x13-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 (9x13-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.