sent in by Kim McEwen

This was Kim’s grandmother’s recipe and Kim has tried to recreate it without luck.

Her original recipe:

  • 1 cup butter
  • 1 cup white sugar
  • 2 egg yolks
  • 2 cups sifted flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 1/2 cups maraschino cherry
  • 1-2 tbsp cherry juice

Mix all the above ingredients, then blend in egg whites.
Bake 350 for 1 hour

Really all I did to change this recipe was to use 4 tbsp cherry juice, used margarine to make it dairy-free, replaced the flour with my all purpose flour, used double the baking powder, and used dairy-free milk with a tbsp. of lemon.

So here is the final recipe:

  • 1 cup margarine
  • 1 cup of sugar
  • 2 eggs, separated
  • 1 tbsp lemon plus milk to fill up to ½ cup (non-dairy milk or whatever you prefer)
  • 2 cups gluten-free all Purpose flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • 1 ½ cups maraschino cherries (375mL Jar), drained and rinsed
  • 4 tbsp of the cherry juice

Cream margarine or butter (either is fine) with the sugar until smooth and pale.

Add 2 egg yolks

Combine flour, baking powder and salt and add alternately with milk and lemon

Add cherry juice

In a separate bowl, whisk egg white until stiff

Fold into batter and add maraschino cherries until combined.

Place into pan and bake for 1 hour on 350 degrees.