2 c Cake flour, sifted
1 1/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/2 c Shortening
3/4 c Milk
1/2 ts Lemon extract
1 1/2 ts Almond extract
3 Egg white; unbeaten
18 Cherry, maraschino*
-CHERRY FLUFF FROSTING-
2 Egg white; unbeaten
1 1/2 c Sugar
5 tb ;Water, cold
1/2 ts Salt
1 ts Vanilla
2 Marshmallow; cut in eighths
1 ts Corn syrup, light
*Drain cherries well, reserving juice; chop very finely.
Sift the flour, sugar, baking powder, and salt into the mixing bowl. Drop
in the shortening, add the milk, lemon extract, and almond extract and beat
200 strokes. Scrape the bowl and spoon often while mixing. Add egg whites
and beat 250 strokes. Add the chopped cherries and blend. Bake in two
greased and floured deep 8″ layer cake pans at 350 F. for 25 to 35 minutes.
Cool on a wire rack. When cool, frost with Cherry Fluff Frosting.
Cherry Fluff Frosting: Put egg whites, sugar, reserved cherry juice, corn
syrup, and salt in the top of a double boiler and mix thoroughly. Place
over rapidly boiling water and beat constantly with a rotary egg beater
until the mixture will hold a peak (about seven minutes). Remove from hot
water, add vanilla and almond extracts and marshmallows and beat until cool
and thick enough to spread. Double the recipe to make enough frosting for
the sides, too.
10 Luscious New Cakes, n.d.
from *Cakes Men Like*
by Benjamin Darling
From
Yields
12 Servings