Maraschino Cherry Cake & Frosting

2 1/2 c. SR flour

1 1/2 c. sugar

1/2 c. butter, softened (1 stick)

3/4 c. milk (whole, evaporated, or buttermilk)

1/4 c. maraschino cherry juice

1 t. vanilla

2 t. almond extract

4 egg whites, unbeaten

1/2 c. chopped maraschino cherries (around 15-18), blotted dry with paper towel

1/2 c. chopped pecans, optional

Buttercream Frosting*:

4 c. powdered sugar

4 T. butter, softened

1 t. almond extract

8 T. cherry juice, or milk, for spreading consistency

1-2 drops red food coloring, optional

*Optional Cream Cheese Frosting:

8 oz. cream cheese, softened

3/4 c. butter, softened, (12 T.)

1/4 c. maraschino juice

2-3 c. powdered sugar ( I used 2 1/2 c.)

1 t. almond extract, optional

1-2 drops red food coloring, optional

Preheat oven to 350 degrees. Spray desired pan(s). Combine flour & sugar. Add butter. Combine milk, juice, and extracts. Pour into flour bowl and and beat with mixer for 2 minutes until blended evenly. Add egg whites and beat 2 more minutes. Fold in dry cherries. Pour into 2, 8" rounds pans, 2, 9" heart shaped pans, 1, 9x13 pan, or 1 bundt pan. Bake in oven accordingly: round or heart shaped pans for 25-30 minutes, 9x13 for 45 minutes, bundt pan for 55-60 minutes. Test for doneness with toothpick. Cool in pan(s) for 10 minutes before inverting onto plate. Combine all ingredients of frosting and spread on cooled cake. (more chopped cherries could be added if desired, just make sure they are dry, or use to garnish cake.) I made it in a 9x13 pan with cream cheese icing.

**other fruits can be used instead: red raspberries, strawberries, blackberries, peaches, etc...just make sure they are all dry before adding to batter.

1st pic: before baking; 2nd pic: after frosting; 3rd pic:  ready to eat!