❤️ Maraschino Cherry Cake (Perfect for Valentine’s Day!)

Prep the pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round or heart-shaped pans. Optional: Line bottoms with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add shortening and blend until crumbly.
Combine wet ingredients: In a separate bowl, whisk together milk, cherry juice, vanilla, and almond extract.
Blend: Slowly add wet mixture to the dry ingredients. Beat on medium speed for 2 minutes.
Add egg whites: Add unbeaten egg whites and beat for another 2 minutes until smooth.
Fold in cherries and optional nuts.
Bake: Pour batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- For a 13×9-inch pan: Bake about 45 minutes
- For a Bundt pan: Bake 55–60 minutes
Let cakes cool completely before frosting.

In a heatproof bowl or stainless steel pan, combine sugar, salt, cream of tartar, egg whites, and water.
Beat constantly over low heat using an electric mixer for 7 minutes or until stiff peaks form.
Remove from heat. Stir in vanilla and optional food coloring.

Always grease and flour pans thoroughly for best release.
Do not overmix—this ensures a light and tender crumb.
For added moisture, brush cooled cake layers with cherry juice or simple syrup.
Try alternate fruits like raspberries, strawberries, blackberries, or chopped peaches (blotted dry).
Want a lighter option? Dust with powdered sugar or top with whipped cream instead of frosting.
Freeze leftovers for up to 6 months.
Bake into cupcakes or muffins for a fun twist.
No heart pan? Use one round and one square pan. Cut the round in half and attach to the top corners of the square to create a heart shape.
Quick simple syrup: Boil 1 cup sugar with 1 cup water for 2 minutes. Cool, then brush over the cake.