°3 c sifted cake flour
°2½ t baking powder
°1 t salt
°1 cup unsalted butter, room temperature
°Half a cup of vegetable ghee
°1½ cups sugar
°Half a c of maraschino cherry juice
°Half a c of whole milk
°Half a t of almond extract
°16 cherries, cut to eighths
°5 egg whites
+To make Frost:
°8 oz (1 piece) cream cheese
°½ c (1½ pieces) unsalted butter
°Half a cup of maraschino cherry juice
°6 cups confectioners’ sugar
Preheat oven to 350°F, generously and flour two cake pans with a 9-inch round cake (line the bottoms with parchment, if desired) and set aside.
Sift flour, baking powder, also salt together in a bowl; Sit aside.
Cream butter, shortening & sugar in bowl for five min, until fluffy.
Measure the milk, almond extract, and cherry juice into one liquid measuring cup together. BegiStartnning and end with the dry ingredients, add the wet and the dry to the cream mix. Beat well after every addition. Fold the cherry.
Beat egg whites in a separate bowl. Adding half of the egg white to mixture to lighten it. Fold in rest egg whites until well mixed.
Divide mix between pans also bake for 30 to 35 min,
Cool cakes in pans on wire racks for 10 minutes.
To make frosting:
Beat butter, cream cheese and half the confectioners’ sugar. Add cherry juice.