ISC220 Student's Cherry-Nut Cake Page

This Silver-White Cake has a special twist that makes it very distinct.

cherry-nut frosted cake picture (5501 bytes)

The Ingredients:

  • 2 1/4 cups-all purpose flour*
  • 1 2/3 cups sugar
  • 2/3 cup shortening
  • 1 1/4 cups milk
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 5 egg whites

Heat oven to 350. Grease and flour rectangular pan, 13x9x2 inches, or 2 round pans, 8 or 9 x 1 1/2 inches. Beat all ingredients except egg whites on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup chopped nuts and 1/3 cup finely chopped maraschino cherries, well drained into batter. Pour into pan(s).

Bake until wooden pick inserted in the center comes out clean or until cake springs back when touched lightly in the center, rectangle 40 to 45 minutes, rounds 30 to 35 minutes. Tips on baking cakes.

Frost with Cherry-Nut Frosting, if desired. 15 servings; 240 calories per serving.

*Do not use self rising flour in this recipe.

[Meats] [Fish] [Breads] [Back to Deserts Page]

[Home] [Contact]