| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <wchall@nevia.net> on Aug 16, 1997
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