Grandma Elsie's Maraschino Bundt® Cake
A pretty Bundt® cake filled with maraschino cherries and walnuts. Makes a lovely addition to a Christmas brunch. Serve plain or drizzle with a little glaze made of powdered sugar and cherry juice and top with halved maraschino cherries.
- Serves: 1 person
- 16cherries maraschino cherries
- 2¼ cups cake flour
- 3teaspoons baking powder
- 1teaspoon salt
- 4large egg whites large egg whites
- 1⅓ cups white sugar
- ½cup shortening
- ½cup milk
- ¼cup maraschino cherry juice
- ½cup chopped walnuts
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Step 2Cut each maraschino cherry into 8 pieces; set aside.
Step 3Sift cake flour, baking powder, and salt into a bowl.
Step 4Beat egg whites in a glass, metal, or ceramic bowl until foamy.
Step 5Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
Step 6Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.