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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cherry and Nut Cake Recipe

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This recipe for Cherry and Nut Cake is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 C. sifted cake flour
1 1/2 C. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 C. Spry
3/4 C. milk
1/4 C. cherry juice
1 tsp. vanilla
2 tsp. almond extract
4 egg whites, unbeaten
18 Maraschino cherries, well drained and finely chopped
1/2 C. chopped nuts
Directions:
Directions:
Sift flour, sugar, baking powder and salt into a mixing bowl. Drop in Spry. Combine milk and cherry juice. Add 3/4 C. of this liquid. Add flavoring extracts. Beat until smooth, add remaining liquid and egg whites; beat at low speed. Add cherries and nuts and blend. Bake in two deep 9-inch spry coated layer pans in a moderate oven (375º). Bake 20-25 minutes; cool and frost with Pink Frosting.
Personal Notes:
Personal Notes:
Spry is actually shortening.

 

 

 

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