Maraschino Cherry Cake
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
2 tsp. almond extract
1 tsp. vanilla
3/4 c. milk
1/4 c. maraschino cherry juice
4 egg whites
18 maraschino cherries, drained and finely chopped
1/2 c. chopped walnuts
1 Tbs. flour
Preheat oven to 350° F. Grease and flour two 8" round cake pans.
Sift together cake flour, sugar, baking powder and salt into mixing bowl. Add
shortening, almond extract, vanilla and milk. Beat with electric mixer at high
speed 2 minutes. Add maraschino cherry juice and egg whites. Beat at high speed
Combine cherries, walnuts and flour. Stir into batter. Pour batter into
Bake for 35 minutes or until cakes test done. Cool in pans on racks 10
minutes. Remove from pans; cool on racks.
Frost with your favorite fluffy white frosting tinted pink with red food
Makes 12 servings.
- Farm Journal's Country Fair Cookbook