Categories: Cakes, Desserts 
      Yield: 1 servings 
  
      2 c  Flour 
  1 1/2 ts Baking powder 
    1/2 ts Salt 
      1    Stick butter or margarine 
      1 c  Sugar, divided 
      2    Eggs, separated 
    1/3 c  Maraschino cherry juice 
           Milk 
    1/2 c  Chopped maraschino cherries 
    1/2 c  Chopped nuts 
  
  Sift flour, baking powder and salt three times.  In another bowl, cream 
  until fluffy the butter and 2/3 cup of sugar.  Add egg yolks; beat until 
  light.  Combine cherry juice and enough milk to make 7/8 cup liquid.  Add 
  alternately to creamed mixture the flour mixture and liquid ending with 
  flour.  Mix well.  Stir in cherries and nuts.  Beat egg whites until just 
  stiff; add reserved sugar and beat stiff; fold into batter.  Pour into 
  greased and lightly floured 9x13-inch baking, 2 8-inch heart shaped pans, 
  1 greased and floured Bundt cake pan or tube pan.  Bake at 350 degrees for 
  30 to 35 minutes (9x13-inch cake); 25-30 minutes (heart shaped pans), 40 
  to 45 minutes (Bundt or tube cake pan) or until cake tests done.  Cool 
  completely and top with Cherry Cream Frosting, or as desired.