Sift flour, baking powder and salt three times. In another bowl, cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add alternately to creamed mixture the flour mixture and liquid ending with flour. Mix well. Stir in cherries and nuts. Beat egg whites until just stiff; add reserved sugar and beat stiff; fold into batter. Pour into greased and lightly floured 9x13-inch baking, 2 8-inch heart shaped pans, 1 greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for 30 to 35 minutes (9x13-inch cake); 25-30 minutes (heart shaped pans), 40 to 45 minutes (Bundt or tube cake pan) or until cake tests done. Cool completely and top with Cherry Cream Frosting, or as desired.
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|Serving Size: 1 Serving (1751g)|
|Recipe Makes: 1|
|Calories from Fat: 1666 (30%)|
|Amt Per Serving||% DV|
|Total Fat 185.1g||247 %|
|Saturated Fat 78.2g||391 %|
|Monounsaturated Fat 65.7g|
|Polyunsanturated Fat 23.4g|
|Cholesterol 2362.8mg||727 %|
|Sodium 1294mg||45 %|
|Potassium 1407.1mg||37 %|
|Total Carbohydrate 893.8g||263 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 876g|
|Protein 102.5g||146 %|
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Calories per serving: 5542
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