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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CHERRY NUT CAKE Recipe

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This recipe for CHERRY NUT CAKE is from The KIng Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ¼ Cups CAKE FLOUR (OR 2 Cups All-purpose flour), sifted before measuring
1 ½ Cups SUGAR
1 Tsp. SALT
3 ½ Tsp. BAKING POWDER
½ Cup CRISCO
1 Cup MILK
¼ Cup CHERRY JUICE
1 Tsp. VANILLA
2 Tsp. ALMOND EXTRACT
4 EGG WHITES (Unbeaten)
Small jar of MARASCHINO CHERRIES, chopped
½ Cup WALNUTS
Directions:
Directions:


DIRECTIONS:
Cream together the sugar, Crisco, & egg whites.
Combine flour, salt, & baking powder
Combine ¾ Cup of the milk, ¼ Cup cherry juice, vanilla & almond extract.
Alternate flour and milk mixtures then beat all together two minutes.
Add remaining milk; beat two minutes
Stir in Cherries and nuts.
Bake 375 degrees for 20-25 minutes in angel food pan. Cool.

Frost with "BEST BOILED FROSTING":

In a double boiler over simmering water, combine:
1 C Sugar
1/3 C Boiling Water
1/4 Tsp Cream of Tartar
2 Tsp light Karo Syrup
Stir until sugar is dissolved.
Remove from heat and add:
2 Egg Whites.
Beat on high 5 minutes. Place back on simmering water and beat 4 minutes.
Remove from heat and add:
1 Tsp Vanilla
1 Tsp Almond extract.
Personal Notes:
Personal Notes:
(Effie Hackett’s Recipe)
Mum made this cake every Christmas and on David's and Dad’s birthdays. The Christmas cake was decorated with red cherry "flowers" and "leaves" made of green cherries.
She was always tweaking her favorite recipes to perfect them. A note on a scrap of paper tucked into the sleeve of the recipe file reads:
"Tried 2 1/4 c sifted all purpose flour 3-21-09"
"Cherry cake 3-11"

 

 

 

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