I adapted this maraschino cake recipe from my 1947 edition of the BH&G Cookbook. That recipe called for shortening — I did an even substitute with 1/2 cup of butter and left out the nuts. I filled them with lime jello and they will spend the evening chilling. Tomorrow I frost.

Of course I tasted a cupcake fresh out of the oven and was happily surprised at how tender these cakes turned out. I was a bit worried as it’s a one-bowl recipe and the flour mixture spent a total of 4 minutes in the mixing bowl. With only egg whites it’s slightly dry, but the jello should take care of that.

Frosted pictures tomorrow.