Description:

A moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries

Source:

Allrecipes (Judy Wattenbarger)

Serves/Makes:8 servings

Ingredients

• 2-1/4 cups (525 ml) cake flour
• 2-1/2 tsp (12.5 ml) baking powder
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) shortening
• 1-1/3 cups (325 ml) white sugar
• 3 egg whites
• 2/3 cup (150 ml) milk
• 1 10 oz (280 grm). jar maraschino cherries
• 1/2 cup (125 ml) chopped pecans
• Frosting:
• 3/4 cup (175 ml) butter
• 6 cups (1425 ml) confectioners' sugar
• 1/3 cup (80 ml) milk
• 6 drops red food coloring, optional
• 1-1/2 tsp (7 ml) vanilla extract
• 1/4 tsp (1 ml) salt
• 1 4 oz (112 grm). jar maraschino cherries

Preparation

• Preheat oven to 350 degrees (175 C.).
• Grease and lightly flour two 8 or 9 inch round cake pans or one 9 inch x 13 inch cake pan.
• Reserve 1/4 cup (60 ml) maraschino cherry juice.
• Coarsely chop the cherries to make 1/2 cup (125 ml).
• Set aside.
• Combine flour, baking powder, and 1/4 tsp (1 ml) of the salt in a small bowl and set aside.
• Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds.
• Add the 1-1/3 cups (325 ml) white sugar and beat until well combined.
• Add the egg whites, one at a time, beating well after each.
• Combine 2/3 cup (150 ml) milk and 1/4 cup (60 ml) cherry juice.
• Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined.
• Stir in the chopped cherries and nuts.
• Pour batter into prepared pans.
• Bake at 350 degrees (175 C.) for 25 to 30 minutes for two 8 or 9 inch round cakes or for 30 to 35 minutes for a 9 inch x 13 inch pan.
• Cool cakes in pans on a wire rack for 10 minutes.
• Remove from pans and allow them to cool fully before frosting.
• Frosting:
• Beat 3/4 cup (175 ml) butter in a large bowl till fluffy.
• Gradually add 3 cups (700 ml) sifted confectioners' sugar, beat well.
• Slowly beat in 1/3 cup (80 ml) milk, 1-1/2 tsp (7 ml) vanilla and 1/4 tsp (1 ml) salt.
• Gradually beat in the remaining 3 cups (700 ml) sifted confectioners' sugar.
• Beat in additional milk (1 to 2 tbsp) if needed, to make frosting of spreading consistency.
• If desired tint the frosting pink by adding 6 drops of red food coloring.
• Once cake is completely cool frost with butter frosting and decorate with marachino cherries with stems.

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