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| MARASCHINO CHERRY
CAKE |
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- 4½ cups cake flour
- 4½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup shortening
- 2¼ cups sugar
- 1¾ cups milk
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- 1½ teaspoons vanilla
extract
- ½ teaspoon almond extract
- 2 egg yolks
- 5 egg whites
- ¼ cup maraschino cherries
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Sift flour once. Measure and sift with baking powder and salt.
Cream shortening. Continue creaming, gradually adding 1½
cups sugar and 3 tablespoons of milk. Add egg yolks and flavorings
to milk. Add sifted dry ingredients alternately with the milk
mixture to the creamed shortening and sugar. Beat egg whites
until stiff, but not dry. Add remaining sugar and beat until
sugar is dissolved. Fold into cake mixture. Pour batter into
three oiled 9-inch layer pans. Sprinkle ¼ cup finely cut
pieces of maraschino cherries over the batter. Bake at 375°
F. for 25 minutes. Frost with seven-minute
icing. |
Purchase cake
cookbooks
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