Maraschino Cherry Cake
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||3 Teaspoon|
|Butter/Shortening||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Maraschino cherry juice||1⁄3 Cup (5.33 tbs)|
|Sliced maraschino cherries||1⁄2 Cup (8 tbs)|
Sift flour, measure and resift 3 times with baking powder and salt.
Cream butter until soft.
Add sugar gradually and blend until smooth and creamy.
Add eggs one at a time, and beat in each one until very light and fluffy.
Add flour mixture and liquids alternately beginning and ending with flour.
Mix well after each addition.
Stir in cherries.
Pour into two 8-inch layer cake pans that have bottoms lined with thin, plain paper.
Bake at 350° F. (moderate) 25 to 30 minutes, or until cake tests done.
Place on rack to cool.
Remove from pans after 5 minutes.
Frost with 7-Minute Icing and decorate with maraschino cherry halves.