Grandma Elsie's Maraschino Bundt Cake Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Cut each maraschino cherry into 8 pieces; set aside.

Sift cake flour baking powder and salt into a bowl.

Beat egg whites in a glass metal or ceramic bowl until foamy.

Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.