#2548 - Maraschino Cherry Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
2 1/4 cups sifted cake flour (measure before sifting)
1 1/3 cups white sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 cup maraschino cherry juice
16 maraschino cherries (dry cherries on paper towels, then cut them into small pieces)
1/2 cup milk
4 egg whites
1/2 cup chopped walnuts

In a mixer add Crisco and white sugar--beat. Add egg whites--beat. Add cherry juice, chopped cherries, chopped walnuts and milk--beat. Add baking powder, salt and sifted cake flour--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#1398 - Maraschino Cherry Nut Bread

(by Shirley McNevich)

1 cup white sugar
1/2 cup Crisco shortening
2 eggs
2 tsp. baking powder
2 1/4 cups flour
1 to 2 tsp. salt
1/2 cup milk
2 tsp. vanilla
1/4 cup maraschino cherry juice
3/4 cup chopped black walnuts
1/3 cup to 1/2 cup chopped maraschino cherry pieces (drain cherries and dry them on paper towels before chopping them)

In a mixer add white sugar, Crisco and eggs--beat. Add milk, cherry juice--beat. Add salt, baking powder and vanilla--beat. Remove bowl from mixer--add flour, cherry pieces and chopped walnuts--stir just until mixed. Place batter into a greased loaf pan. Bake at 350 degrees for 50-65 minutes--test with a toothpick for doneness. Remove bread from pan as soon as you take it out of the oven.