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Title: Maraschino Cherry Cake Categories: None Yield: 1 Servings 2 1/2 c Sifted flour 1 1/2 c Sugar 3 1/2 ts Baking powder 1 ts Salt 1/2 c Solid shortening 3/4 c Milk 2 ts Almond extract 1 ts Vanilla extract 1/4 c Maraschino cherry juice 4 Unbeaten egg whites 18 Maraschino cherries; drained -& coarsely chopped 1/2 c Walnuts; finely chopped Preheat oven to 375 F. Grease 2 (9-inch) round layer pans. Mix dry ingredients together in a bowl. Blend in shortening. Combine milk, extracts & cherry juice in separate bowl. Add about 3/4 of liquid to dry ingredients. Beat 200 strokes or about 2 minutes. Add remaining liquid and unbeaten egg whites and beat another 2 minutes. Stir in cherries and walnuts. Pour batter in prepared cake pans and bake 20-25 mins. Cool, remove from pans. Frost with Maraschino Cherry Cake Icing below: ICING:Blend together 2 Tbs. solid shortening, 1 tsp. vanilla, 1/2 tsp. almond extract and 1/2 tsp. salt. Beat in 1/2 c. powdered sugar. then add another 3 1/2 cups powdered sugar alternately with up to 9 Tbs. scalded cream (cream heated to just below boiling point); use just enough cream so icing will spread nicely. Mix in a few drops of red food coloring. Posted to Bakery-Shoppe Digest V1 #192 by "William & Evelyn Hall" |