2 1/4 c Flour, cake; sifted 16 Cherries, maraschino; choppd
3 ts Baking powder 1/4 c Juice from cherries
1/2 ts Salt 1/2 c Milk
1 1/3 c Sugar 4 Egg whites; unbeaten
1/2 c Butter (or marg.); softened 1/2 c Walnuts; chopped
Combine cake flour, baking powder, salt, and sugar; sift together in
to a large bowl. Add butter, cherries, cherry juice, and milk; blend
well at medium speed of electric mixer or mix by hand. Add egg
whites; beat 2 minutes at medium speed of electric mixer or 300
strokes by hand. Fold in nuts.
Spoon batter into 2 well-greased and floured 8″ cakepans. Bake at 350
degrees for 30 minutes. Cool and frost with your favorite white
frosting.
Makes 2-8″ layers
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Yields
1 cake
