Mom Edwards' Pink Cherry Specialty Cake

• 2 1/2 c. flour
• 1 1/2 c. sugar
• 3 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 c. shortening
• 3/4 c. milk
• 1/2 c. maraschino cherry juice
• 1 tsp. vanilla
• 2 tsp. almond extract
• 4 egg whites
• halved or quartered maraschino cherries
• 1 c. chopped walnuts

1. Combine
2. and sift flour, sugar, baking powder and salt. Drop in shortening and mix together.
3. Combine milk with cherry juice. Add a little at a time.
4. Beat.
5. Add vanilla and almond extract. Beat
6. in
7. egg
8. whites.
9. Fold
10. in
11. cherries and nuts. Bake at
12. 375u0b0 for 20 to 25 minutes (8-inch round pans).
13. When cooled, top with whipped whip cream (can tint pink).

flour, sugar, baking powder, salt, shortening, milk, maraschino cherry juice, vanilla, almond extract, egg whites, maraschino cherries, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=664046 (may not work)