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 Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 274 Calories

Ingredients

• ½ cup shortening
• ½ cup chopped walnuts
• ½ cup milk
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¼ cup maraschino cherry juice
• 1 ⅓ cups white sugar
• 2 ¼ cups cake flour
• 16 cherries maraschino cherries
• 4 large egg whites large egg whites

Recipe 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.