Cherry dream cake

Yield: 12 Servings

Measure Ingredient
2 cups Cake flour, sifted
1¼ cup Sugar
2½ teaspoon Baking powder
1 teaspoon Salt
½ cup Shortening
¾ cup Milk
½ teaspoon Lemon extract
1½ teaspoon Almond extract
3 Egg white; unbeaten
18 Cherry, maraschino*
2 Egg white; unbeaten
1½ cup Sugar
5 tablespoons ;Water, cold
½ teaspoon Salt
1 teaspoon Vanilla
2 Marshmallow; cut in eighths
1 teaspoon Corn syrup, light
10 Luscious New Cakes, n.d.
from *Cakes Men Like*
by Benjamin Darling

CHERRY FLUFF FROSTING

*Drain cherries well, reserving juice; chop very finely.

Sift the flour, sugar, baking powder, and salt into the mixing bowl.

Drop in the shortening, add the milk, lemon extract, and almond extract and beat 200 strokes. Scrape the bowl and spoon often while mixing. Add egg whites and beat 250 strokes. Add the chopped cherries and blend. Bake in two greased and floured deep 8" layer cake pans at 350 F. for 25 to 35 minutes. Cool on a wire rack. When cool, frost with Cherry Fluff Frosting.

Cherry Fluff Frosting: Put egg whites, sugar, reserved cherry juice, corn syrup, and salt in the top of a double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes). Remove from hot water, add vanilla and almond extracts and marshmallows and beat until cool and thick enough to spread. Double the recipe to make enough frosting for the sides, too.

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