Maraschino Cherry Nut Cake
7-Minute Frosting
Butter Frosting
  1. Cream butter or margarine, add sugar gradually and cream well together.
  2. Add egg yolks and beat thoroughly.
  3. Sift flour, baking powder, and salt together and add to creamed mixture alternately with milk, beginning and ending with dry ingredients.
  4. Add well-drained maraschino cherries, nuts, and almond flavoring.
  5. Beat egg whites until stiff but not dry.
  6. With a rubber spatula or a spoon, fold in the egg whites with an ‘up-and-over’ motion.
  7. Grease two 9-inch cake pans and divide batter evenly into each.
  8. Bake in oven at 375 degrees for 20 minutes or until inserted toothpick comes out clean.
  9. Cool on racks until pans are cool enough to handle.
  10. Turn out on racks and cool before frosting.
  11. Frost with either 7-Minute or Butter Frosting.
  12. Decorate with red maraschino cherries and green spearmint leaf gumdrops.
7-minute Frosting
  1. Place egg whites, sugar, salt, water, and corn syrup in top of double boiler.
  2. Place over boiling water and heat constantly with a large double rotary beater or electric mixer at high speed until frosting will stand in peaks, about 7 minutes.
  3. Remove from heat; beat in vanilla.
  4. Quickly spread on cake.
Butter Frosting
  1. Cream butter (or margarine) until soft.
  2. Slowly stir in 1 cup sugar and salt.
  3. Add additional sugar alternately with cream, beating thoroughly after each addition until creamy and smooth.
  4. Beat in vanilla.
  5. Additional cream may be added to give frosting spreading consistency.
Recipe Notes

Recipe courtesy of Patricia Mullens, Friendship, WI.