2 c  Flour
1 1/2 ts Baking powder
1/2 ts Salt
1    Stick butter or margarine
1 c  Sugar, divided
2    Eggs, separated
1/3 c  Maraschino cherry juice
Milk
1/2 c  Chopped maraschino cherries
1/2 c  Chopped nuts

Sift flour, baking powder and salt three times. In another bowl, cream
until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until
light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add
alternately to creamed mixture the flour mixture and liquid ending with
flour. Mix well. Stir in cherries and nuts. Beat egg whites until just
stiff; add reserved sugar and beat stiff; fold into batter. Pour into
greased and lightly floured 9×13-inch baking, 2 8-inch heart shaped pans, 1
greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for 30
to 35 minutes (9×13-inch cake); 25-30 minutes (heart shaped pans), 40 to 45
minutes (Bundt or tube cake pan) or until cake tests done. Cool completely
and top with Cherry Cream Frosting, or as desired.