Maraschino Cherry Pecan Cake

For the Cake:

Preheat oven to 350 degrees (F).

Grease 2 (8-inch) round cake pans: line with lightly greased parchment or wax paper.

Beat room temperature egg whites to medium-soft peaks, then add the 2 tablespoons sugar. Continue beating until soft peaks form; set aside.

Drain the jar of cherries, reserving the juice. Finely chop the cherries. Set aside.

Set aside 3 Tablespoons of cherry juice for the frosting, then add enough heavy cream to the remaining juice to make 1 cup of liquid. Add 1/2 teaspoon almond extract and vanilla extract to the juice mixture.

In a separate bowl, cream 1/2 cup butter and 1 1/4 cups sugar until pale and fluffy.

Sift together flour, baking powder and salt.

Add the dry ingredients alternately with the cherry juice mixture into the butter mixture, beginning and ending with dry ingredients. Beat until just combined after each addition. Be careful not to overmix.

Gently stir in the chopped cherries and pecans; then fold in the egg whites.

Pour the batter into prepared pans and bake until a toothpick inserted in center comes out clean, about 20-25 minutes.

Cool cakes completely then frost with Cherry Cream Cheese Frosting.

For the Frosting:

Beat 1/2 cup butter, 8 ounces cream cheese and 1/2 teaspoon almond extract until creamy. Add 1 pound powdered sugar until well blended. Add 3 tablespoons of cherry juice and mix thoroughly.