| 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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