I found this cake to be too dry. I added double maraschino cherries & juice plus 1 teaspoon cherry extract. Made in 13 X 9 glass pan. I love maraschino cherries but won't make this again.

Very good! I followed the first reviewer's suggestion and halved the recipe (except for the cherry juice - kept the same and the cherries - doubled). I didn't make frosting and the cake tasted really good by itself. Great cherry flavor and nice, light cake texture. I'll try it again sometime with frosting.

I only gave this recipe four stars because I changed it a bit, but the result was great. First, I halved the cake recipe. With an elextric beater, I blended the margarine (the shortening) and sugar, then blended in the eggs, cherry juice, and milk, then threw in the flour, baking powder, and salt, and blended the whole thing. I chopped up a dosen cherries and mixed them in (and omitted the nuts). I poured the batter into a 9x9 square baking pan lined with wax paper and put it in the 350F oven. It only needed 20 minutes to bake before a toothpick came out clean. Cut into squares, these are like Cherry Sponge Cake Bars. They are sweet enough on their own and do not require frosting. Next time I would consider increasing the amount of cherry juice and chopped cherries.