I value my garden more for being full of blackbirds than of cherries, and very frankly give them fruit for their songs.

Maraschino Quick Cake

1/2 cup shortening
2 1/4 cup sifted cake flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon maraschino-cherry juice (from 5 ounce bottle)
16 maraschino cherries (cut into eighths)
1/2 cup milk
4 unbeaten eggs
1/2 cup chopped walnuts

Stir shortening just to soften. Sift in dry ingredients. Add cherry juice, cherries, milk; mix till all flour is dampened. Then beat vigorously 2 minutes. Add egg whites; beat vigorously 2 minutes longer. Fold in nuts.

Bake in 2 paper-lined 8x1 1/2-inch round pans in moderate oven (350°F) 30 to 35 minutes. Frost with Fluffy Icing; decorate with cherry halves.