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Preheat oven to 300F
Grease a 7" square, 3" deep fruit cake pan. Line with brown paper and grease again.
3 cups pre-sifted Monarch soft wheat flour
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 lbs. candied cherries, halved
1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
4 eggs
1 tsp. almond flavoring
1/2 cup milk
Sift together flour, salt and baking powder.
Add 1/2 cup dry ingredients to cherries.
Cream together butter and shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and almond flavoring.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
fold in floured cherries.
Turn into prepared pan.
Bake for about 2 1/4 hours or until cake tests done with toothpick.
Grease a 7" square, 3" deep fruit cake pan. Line with brown paper and grease again.
3 cups pre-sifted Monarch soft wheat flour
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 lbs. candied cherries, halved
1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
4 eggs
1 tsp. almond flavoring
1/2 cup milk
Sift together flour, salt and baking powder.
Add 1/2 cup dry ingredients to cherries.
Cream together butter and shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and almond flavoring.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
fold in floured cherries.
Turn into prepared pan.
Bake for about 2 1/4 hours or until cake tests done with toothpick.