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Ingredients
- 2 1/2 c. Sifted flour
- 1 1/2 c. Sugar
- 3 1/2 tsp Baking pwdr
- 1 tsp Salt
- 1/2 c. Solid shortening
- 3/4 c. Lowfat milk
- 2 tsp Almond extract
- 1 tsp Vanilla extract
- 1/4 c. Maraschino cherry juice
- 4 x Unbeaten egg whites
- 18 x Maraschino cherries, liquid removed & coarsely minced
- 1/2 c. Walnuts, finely minced
Directions
- Preheat oven to 375 F. Grease 2 (9-inch) round layer pans. Mix dry ingredients together in a bowl. Blend in shortening. Combine lowfat milk, extracts & cherry juice in separate bowl. Add in about 3/4 of liquid to dry ingredients. Beat 200 strokes or possibly about 2 min. Add in remaining liquid and unbeaten egg whites and beat another 2 min. Stir in cherries and walnuts. Pour batter in prepared cake pans and bake 20-25 mins. Cold, remove from pans. Frost with Maraschino Cherry Cake Icing below:
- ICING:Blend together 2 Tbs. solid shortening, 1 teaspoon vanilla, 1/2 teaspoon almond extract and 1/2 teaspoon salt. Beat in 1/2 c. powdered sugar. then add in another 3 1/2 c. powdered sugar alternately with up to 9 Tbs. scalded cream (cream heated to just below boiling point); use just sufficient cream so icing will spread nicely. Fold in a few drops of red food coloring.
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