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Preheat oven to 350F
Grease an 8" cake pan. Line bottom with waxed paper or dust lightly with flour.
1 1/2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1/3 cup milk
1/4 cup maraschino cherry juice
1/2 cup finely chopped maraschino cherries
Sift together flour, salt and baking powder.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Mix together milk and cherry juice.
Stir dry ingredients into creamed mixture alternately with liquid.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in cherries.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Grease an 8" cake pan. Line bottom with waxed paper or dust lightly with flour.
1 1/2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1/3 cup milk
1/4 cup maraschino cherry juice
1/2 cup finely chopped maraschino cherries
Sift together flour, salt and baking powder.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Mix together milk and cherry juice.
Stir dry ingredients into creamed mixture alternately with liquid.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in cherries.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
