1 c. butter (1/2 lb.)
4 eggs, separated
8 oz. bottle maraschino cherries
3 1/4 c. flour
1/4 lb. walnuts or pecan pieces
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda

Pour cherry juice into cup and fill with milk. Sift 1/4 cup of flour over cut up cherries and nuts. Cream butter and sugar well. Add cherries and nuts. Sift baking powder and baking soda to 3 cups flour and add alternately with liquid to butter mixture. Fold in beaten egg whites. Bake in large greased fluted tube pan, 1 hour at 350 degrees. For smaller cake pan use 1/2 recipe.