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    MARASCHINO CHERRY CAKE


    Source of Recipe


    Nancy

    Recipe Introduction


    Here's the recipe for the cake my Mom made for my birthday for quite a few years, it was my favorite and I just realized I haven't made it in at least 10 years now myself. It's a very old Betty Crocker recipe from when they put recipes in the bags of flour.
    I just took a quick trip down memory lane......



    Preheat oven to 350°
    Grease and flour two 9" round cake pans or a 9x13 oblong.

    2¾ C flour
    1¾ C sugar
    4 tsp baking powder
    1 tsp salt
    2/3 C shortening
    1/3 C juice from cherries
    2/3 C milk
    16 maraschino cherries, cut in eighths
    2/3 C unbeaten egg whites
    ½ C finely chopped nuts (we always used pecans)

    Sift the dry ingredients into a bowl
    Add shortening, cherry juice, milk and cut up cherries

    Beat vigorously with a spoon for 2 min by the clock (about 150 strokes per min). You may rest a moment when beating by hand; just count actual beating time or strokes. OR mix with an electric mixer on medium speed for 2 min. Scrape bottom and sides of bowl constantly.

    Add the unbeated egg whites, continue beating for 2 more minutes.
    Fold in the choppped nuts.

    Pour batter into prepared pans.

    Bake layers 30-35 min. oblong 35-40 min.

    Frost with white icing using cherry juice for the liquid.





 

 

 

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