How to make 1950's Maraschino Cherry Cake | Dining Through The Decades Episode 5

Hello Darlings, In this weeks episode of Dining through the Decades I make a quick and easy Maraschino Cherry Cake! It was so simple to make because it was all done in ONE bowl, which is way less washing up and makes your life so much easier!! This cake was an absolute hit, both myself and James have almost polished it off!! Make sure to let me now in the comments if you decide to try this recipe out!
Lots of love,
Sage xx

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Here are the recipes:

Maraschino Quick Cake
1/2 cup shortening
2 1/4 cups sifted cake flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup maraschino-cherry juice
16 maraschino cherries (cut in eighths)
1/2 cup milk
4 unbeaten egg whites
1/2 cup chopped walnuts

Stir shortening just to soften. Sift in dry ingredients.
Add cherry juice, cherries, milk; mix till all flour is dampened. Then beat vigorously 2 minutes.
Add egg whites; beat vigorously 2 minutes longer. Fold in nuts.
Bake in 2 paper-lined 8x1 1/2-inch round pans in moderate oven (350F/176C) for 30 to 35 minutes.
Frost with Fluffy Frosting; decorate with cherry halves.

Fluffy Frosting
1 cup sugar
1/4 teaspoon cream of tartar
Dash salt
1/3 cup water
1 tablespoon light corn syrup (can also use golden syrup, honey, agave or glucose syrup)
1 egg white
1/4 teaspoon vanilla

Bring sugar, cream of tartar, salt, water, and corn syrup to boil; cook until sugar dissolves.
Add to unbeaten egg white, beating constantly with a rotary or electric beater until frosting is of spreadable consistency.
Add vanilla.
Frosts tops, sides of two 9-inch layers.