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Cherry Chip Cake

3 cups cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
2/3 cup butter, softened
1/3 cup maraschino cherry juice
2/3 cup milk
16 maraschino cherries, very roughly chopped
5 egg whites (2/3 cup)
1/2 cup chopped pecans

Sift together flour, baking powder and salt. Blend together sugar
and butter. Add cherry juice, and milk. Stir, then add dry ingredients.
Beat 2 minutes and then add egg whites. Beat 2 minutes more. Fold
in cherries and nuts.

Pour into prepared 9-inch round cake pans and bake at 350 degrees
F for 30 to 35 minutes, or until done. Cool and frost with a fluffy
white frosting or your favourite frosting. Decorate with additional
cherries.

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6 of 9 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Good, but it needs a little something, February 17, 2005 - 05:03 PM
Reviewer: Anonymous from Des Moines, IA USA
The cake was good, but it was very dry... other than that.. it looked and smelled delicious! Any suggestions to making it moist?

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3 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
very good, February 26, 2006 - 09:04 PM
Reviewer: Fred Schneider from Houston, Texas USA
The taste was very good. Not as moist as could be but still good I used the powered egg white from Wilton. I think maybe useing the whole egg might help to keep it a little more moist. All in all a very acceptable cake.

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