Maraschino Cherry Cake
- 2 1/2 cups flour Sifted
- 1 1/2 cups sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening Solid
- 3/4 cup milk
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/4 cup cherry juice Maraschino
- 4 egg whites Unbeaten
- 18 maraschino cherries drained & coarsely chopped
- 1/2 cup 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: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.
flour, sugar, baking powder, salt, shortening solid, milk, almond, vanilla, cherry juice maraschino, egg whites, maraschino cherries, walnuts
Taken from www.yummly.com/recipe/Maraschino-Cherry-Cake-1664846 (may not work)