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Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
1 1/3 cups granulated sugar
1/2 cup shortening
1/4 cup maraschino cherry juice
1/2 cup milk
1/2 cup finely chopped maraschino cherries
1/2 cup chopped nuts
4 egg whites, unbeaten
Sift together into mixer bowl, flour, baking powder, salt and sugar.
Add shortening, cherry juice, milk, cherries and nuts.
Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
Add egg whites.
Beat for 2 additional minutes.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
1 1/3 cups granulated sugar
1/2 cup shortening
1/4 cup maraschino cherry juice
1/2 cup milk
1/2 cup finely chopped maraschino cherries
1/2 cup chopped nuts
4 egg whites, unbeaten
Sift together into mixer bowl, flour, baking powder, salt and sugar.
Add shortening, cherry juice, milk, cherries and nuts.
Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
Add egg whites.
Beat for 2 additional minutes.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
