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Cherry
Cake
| 2¾ cups all purpose flour
1¾ cups sugar 4 teaspoons baking powder 1 teaspoon salt 2/3 cup shortening 1/3 cup juice from maraschino cherries 2/3 cup milk 5 unbeaten egg whites 16 maraschino cherries (cut in eighths) ½ cup chopped nuts Sift dry ingredients in mixing bowl. Add
shortening (at room temperature), cherry juice and milk and beat two minutes.
Add unbeaten egg whites and beat two more minutes. (medium speed with mixer).
Fold in cherries and nuts and pour batter into two round layer pans which
have been greased and floured. Bake in moderate oven (350° F.) 30-35
minutes. When cool, frost with seven-minute icing, using cherry juice in
place of water.
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