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Maraschino Cherry Nut Cake

Reviewed: May 9, 2008
This recipe is excellent. It presents beautifully. I did alter the frosting just a tad. Instead of the food coloring, I used the cherry juice and some very finely diced marashino cherries. It gave the frosting a very nice pink tint and the little chunks of cherry gave the frosting a little variety in texture. I also made this recipe into cupcakes and you do have to be careful not to overbake it. It can dry out. All in all, this is as close to my grandmothers recipe that I have found.
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