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.
Yields
1 Servings