Pink Cake Recipe
Yield: 1 cakeRecipe by luhu.jp
Ingredients:
2 1/4 cup: Flour, cake, sifted
16: Cherries, maraschino, choppd
3 tsp: Baking powder,
1/4 cup: Juice from cherries,
1/2 tsp: Salt,
1/2 cup: Milk,
1 1/3 cup: Sugar,
4: Egg whites, unbeaten
1/2 cup: Butter (or marg.), softened
1/2 cup: Walnuts, chopped
Directions:
Combine cake flour, baking powder, salt, and sugar; sift together in
to a large bowl. Add butter, cherries, cherry juice, and milk; blend
well at medium speed of electric mixer or mix by hand. Add egg
whites; beat 2 minutes at medium speed of electric mixer or 300
strokes by hand. Fold in nuts.
Spoon batter into 2 well-greased and floured 8" cakepans. Bake at 350
degrees for 30 minutes. Cool and frost with your favorite white
frosting.
Makes 2-8" layers
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94
Source from luhu.jp
to a large bowl. Add butter, cherries, cherry juice, and milk; blend
well at medium speed of electric mixer or mix by hand. Add egg
whites; beat 2 minutes at medium speed of electric mixer or 300
strokes by hand. Fold in nuts.
Spoon batter into 2 well-greased and floured 8" cakepans. Bake at 350
degrees for 30 minutes. Cool and frost with your favorite white
frosting.
Makes 2-8" layers
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94
Source from luhu.jp