Cherry Cake
- 1/2 cup butter
- 1 1/4 cups sugar
- 4 egg whites
- 1/2 cup milk
- 16 Marashino cherries
- 1/4 cup cherry juice
- 2 cups and 6 ybsp. flour
- 3 tsp. baking powder
- 1/4 tsp. salt
Mix in order given. Bake in 8 inch pan for 50 minutes.
Favourite Recipes, Womens' Institute of Nova Scotia, 1952
notes
The way I have learned to make this recipe was in the form of a loaf rather than made in a cake pan but it works out nicely either way even though the texture resembles loaves more than what most expect from a modern cake.
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