1958 Cherry Party Cake. The Perfect Valentine Treat

Cake Ingredients:

10' tube pan, ungreased

2 cups sifted unbleached flour

3 teaspoons baking powder

1 teaspoon salt

1 1/2 cups sugar

1/2 cup cooking oil

7 eggs - separate into 2 bowls: 7 egg yolks and 7 egg whites

1/2 cup water

1/4 cup Cherry Juice (I used juice from the Maraschino Cherry bottle)

1/2 teaspoon of Cream of Tartar

8 oz. bottle Maraschino Cherries

Frosting Ingredients: Buttercream Frosting

2 cups Butter, slightly softened (I use Salted Sweet Cream Butter)

5 teaspoons Vanilla Extract

2 pounds Powdered Sugar (or 8 cups)

3-4 tablespoons Milk (as needed)

3 drops red food coloring and a tablespoon of the cherry juice.

Directions:

Preheat oven to 325 degrees

Sift together in a large mixing bowl 2 cups sifted unbleached flour,

3 teaspoons baking powder, 1 teaspoon salt and1 1/2 cups sugar. Then, make a well and add 1/2 cup cooking oil, 7 egg yolks, 1/2 cup water and

1/4 cup Cherry Juice (I used juice from the Maraschino Cherry bottle). Add in that order and mix well.

*I added a few drops of red food coloring because the cherry juice, alone, did not tint the batter pink.

Set aside batter and beat the 7 egg whites with the 1/2 teaspoon of cream of tartar. Beat the egg whites and tartar until' stilff peaks form. Fold egg whites into batter until gently blended. Cut maraschino cherries into chip size pieces (think chocolate chip size) and fold into batter.

Pour cake batter into 10" tube pan.

Bake for 40 minutes at 325 degrees

Then , bake for 15 more minutes at 360 degrees.

Take out of oven when tested ready.

Invert to cool and frost with Buttercream frosting.