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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).Step 2
Cut each maraschino cherry into 8 pieces; set aside.Step 3
Sift cake flour, baking powder, and salt into a bowl.Step 4
Beat egg whites in a glass, metal, or ceramic bowl until foamy.Step 5
Cream 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 6
Bake 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.