Dutch Cherry Cake

• 2-1/2 cups red cherries (#2 can) drained; reserve juice
• 1-1/2 cups flour
• 1/4 tsp salt
• 2 tsp baking powder
• 3/4 cup sugar, divided
• 2 eggs, separated & beaten
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/4 cup butter, melted

Sift together flour, baking powder, salt, & 1/2 cup sugar. Combine beaten egg yolks with milk, vanilla, and butter. Add liquids to flour mixture all at once; beat until smooth.

Beat egg whites with remaining 1/4 cup sugar until stiff by not dry. Fold cherries and egg whites into batter. Pour into greased 8″ x 8″ baking pan and bake at 350 F for 40 to 50 minutes. Serve with hot Cherry Sauce.