Ingredients
6 large egg whites1/2 cup butter, softened1/2 cup shortening1-1/2 cups sugar1 cup half-and-half cream1/4 cup maraschino cherry juice3 cups cake flour2-1/2 teaspoons baking powder1 teaspoon salt40 maraschino cherries, chopped1/2 cup chopped walnutsTOPPING:1 cup heavy whipping cream2 tablespoons confectioners’ sugar1 teaspoon vanilla extractMaraschino cherries with stems, drained and patted dry
Preparation
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
For topping, in a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter.
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.
