Maraschino Cherry Cake

• 2 1/4 cups sifted cake flour
• 1 1/3 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup shortening
• 1/4 cup maraschino cherry juice
• 16 maraschino cherries, cut in eighths
• 1/2 cup milk
• 4 large egg whites
• 1/2 cup chopped pecans

Sift together the flour, sugar, baking powder, and shortening. Blend in the shortening and cherry juice; stir in cherries and milk; beat on medium speed of electric mixer for 2 minutes. Add egg whites; beat 2 minutes longer. Fold in the chopped pecans. Pour batter into 2 greased and floured 8-inch layer cake pans or a 13x9x2-inch rectangular pan. Bake at 350° for 30 to 35 minutes. Frost with Fluffy frosting and garnish with cherries or chopped nuts.