Cherry Cake

Ingredients

• 2 1/2 cups cake flour
• 1 1/2 cup shortening
• 2 egg yolks
• 2 1/2 t. baking powder
• 1 cup sugar
• 1 1/2 cup sweet milk
• 1/2 t. salt
• Juice of 6 oz. jar candied cherries

Method

1. 1

   Sift flour three times with baking powder.

2. 2

   Cream shortening and add sugar.

3. 3

   Add eggs one at a time and beat until creamy.

4. 4

   Sift salt with flour.

5. 5

   Add cherry juice and milk, mixing well after each addition.

6. 6

   Bake in hot oven for 10 minutes.

7. 7

   Make desired white icing and place cherries on each layer.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 8. The excerpt below is the record exactly as published.

CHERRY CAKE 2% cups cake flour 1% cup shortening 2 egg yolks 2% t. baking powder 1 cup sugar 1% cup sweet milk ¥, t. salt | _ Juice of 6 oz. jar candied cherries Sift flour three times with baking powder. Cream shortening; add sugar. Add eggs one at a time; beat until ereamy. Sift salt with flour. Add cherry juice and milk. Add milk mix- ture alternately with flour mixing well after each addition. Bake in hot oven 10 minutes. Make desired white icing. Slice red cherries. Place on each layer. Leave cherries whole for top of cake. Mrs. Worley Laws Lewis Fork Club APPLESAUCE SPICE CAKE % cup butter 2 eggs, beaten lightly 1 cup chopped raisins 1 t. baking soda 1’ t. cinnamon 1 cup sugar 1% eup chopped nuts 2 cups sifted cake flour 1% t. nutmeg 1 cup unsweetened applesauce Cream shortening and sugar to- gether until fluffy. Add eggs and mix thoroughly. Add nuts and raisins. Sift dry ingredients together 3 times and add alternately with applesauce to the creamed mixture, beating thor- oughly after each addition. Pour into a greased loaf pan and bake until well done. Mrs. Coley Layell Pleasant Ridge Club 2() HOME DEMONSTRATION CLUB COOK BOOK $6.00406444FO999OOOO99 OOOO OOOOHOOOOODOSHOO OOOO OOOO OOS 4 * FRAZIER LUMBER COMPANY BUILDING MATERIALS and FIRST LINE PAINTS from Boston Varnish Company GRADING BY CONTRACT or BY THE HOUR * OOO OFO9FOOFFFFOOFFFFSO9SHGSSSSOHSHOOSOESEES $F SSS SSSSSSSSESSSSSSSSSSSSSOOSHSSSSSSESHSSHSOOS 0F0O0O4$4OOO6OOOOOOOOOOOOOOO 6999S HO OOOO SS SOSSOOOOOHOOOO OD OD OOOO DODO OPOP DOPOD OO SOOO OOS $ : $ HOME DEMONSTRATION CLUB COOK BOOK 21 HAPPY DAY COCOANUT CAKE Measure into sifter: 2% cups cake flour 1 t. salt 3 t. baking powder 1% cups sugar Measure into mixing bowl: % cup shortening—butter or margarine Measure into cup: 1 cup milk, 1 t. vanilla Stir shortening just to soften. Sift in dry ingredients. Add % cup milk and mix until all flour is dampened. Then beat 2 minutes. Add eggs and remaining milk and beat 1 minute. Turn batter into pans. Bake in mod- erate oven about 25 minutes. | Mrs. Allie McGlammery Millers Creek Club SUN GOLD CAKE 3 cups flour 1-8 t. salt 2 cups sugar 1 cup milk 4 egg whites well beaten 3 t. baking powder 1 cup butter or other shortening 4 egg yolks well beaten 1 t. vanilla Mix all ingredients but egg whites. Then add egg whites, well beaten. Use any kind of filling. Cocoanut is best. Mix as any plain cake. Bake in mod- erate oven until done. Mrs. Sallie Norman Pleasant Ridge Club COCOANUT LAYER CAKE 2 cups cake flour % t. salt 1 cup sugar 1-3 cup milk 3 egg whites, stiffly beaten. 1 t. baking powder

Cook this with the app: pantry check, scaling, and the assistant.