I am looking for a nice light white or even pink cake with diced Maraschino cherries. If you have one that calls for nuts I can omit them, but on the diced cherries, Should they be dusted with flour before mixing into the batter to keep them from sinking to the bottom of the baked cake? The recipes I have come across seem to have nuts, are baked in a Bundt pan or divided among three 9" rounds. I want to make two tall 10" rounds, as in up to the edge of the cake pan. Anyone?

I've got a cherry-cream cheese cake recipe that I've baked in everything from springforms to coffee cans to loaves to mini cheesecake pans (these were adorable!)...it has nuts in it,but you could leave them out,and it does suggest to "toss" a little of the flour with the cherries and nuts,precisely for the reason you mentioned..so they don't sink...you could try a small batch and see if it's what you'd like..it doubles etc easily...it's not "fluffy"..might be denser than what you need..
let me know...

Jane I don't know how I missed your reply. Thank you for the offer of the recipe but I ended up just using a white cake recipe and substituting 1/4 of the liquid with Maraschino cherry juice, drained and diced about 1/2 cup Maraschino cherries and tossed them with a bit of flour before adding to the cake batter. The layers baked up tall and light. I didn't get to taste the finished cake but sampled a little bite of the leftovers after I leveled them and it was pretty tasty. I made a Bavarian cream filling and added more diced cherries to it.

No problem..Sounds yummy!!