+For the cake:

3 cups cake flour, sifted

°212 teaspoon baking powder

1 teaspoon of salt

1 cup room temperature unsalted butter

°Half a cup ghee (vegetable)

12 cup sugar

°1/2 cup maraschino cherry juice

°Half a cup full-fat milk

°Almond extract, half a teaspoon

sixteen cherries, cut into eighths

°5 egg whites, room temperature and thoroughly whisked

To make the icing:

°8 ounces (1 piece) room temperature cream cheese

12 cup (1112 pieces) room temperature unsalted butter

°1/2 cup maraschino cherry juice

6 cup confectioner's sugar

Directions :

For the cake:

Preheat the oven to 350°F. Lightly grease and generously grease two 9-inch round cake pans (line the bottoms with parchment paper, if desired), and set aside.

In a medium mixing bowl, sift together the flour, baking powder, and salt; set aside.

In a large mixing bowl, cream together the butter, shortening, and sugar for 5 minutes, or until fluffy.

Combine milk, almond extract, and cherry juice in a single liquid measuring cup C. Alternately add the wet and dry ingredients to the cream mixture, beginning and ending with the dry. After each addition, beat thoroughly. Fold the cherry in half.

In a separate bowl, vigorously beat the egg whites. To lighten the mixture, add half of the egg white. Fold in the remaining egg whites until thoroughly combined.

Divide the mixture evenly between the pans and bake for 30 to 35 minutes, or until the texture is set.

For 11 minutes, cool the cake in the pans on wire racks. Carefully loosen the edges with a thin knife and flip onto the racks. Allow cooling to room temperature.

To make the icing:

Combine the butter, cream cheese, and half of the confectioners' sugar in a mixing bowl. Pour in the cherry juice. To achieve the desired flavor and consistency, combine enough of the remaining confectioners' sugar.

Have fun!