27 November, 2012

Cherry Nut Cake | Gingerbread and All the Trimmings

Cherry Nut Cake ingredients
Makes 3-layer cake serving 8 to 12
For the cake:
1.5 cups sugar
1/2 cup shortening
3/4 cup sweet milk
1/4 cup cherry juice
2.5 cups flour
3.5 tsp baking powder
1 tsp salt
1 tsp vanilla
2 tsp almond extract
1/2 cup chopped cherries
1 cup coconut
1/2 cup pecans
4 egg whites

For the icing:
2 boxes powdered sugar
1/2 cup chopped cherries
1/2 cup nuts
1/2 cup coconut
Enough additional cherry juice to make a good spreading consistency


Preheat oven to 375ºF.

Cream sugar and shortening. Add milk and cherry juice.

Sift together dry ingredients; add to creamed mixture and mix well.

Except for the egg whites, add remaining ingredients.

Beat egg whites well; fold into cake batter. Pour into 3 round cake pans and bake in preheated oven until done, about 30 minutes. Cool.

Combine icing ingredients, stirring until a good spreading consistency. Ice cooled cake between layers and on top.

The Cherry Nut Cake recipe is from the Waxahachie Junior Service League, Inc, Gingerbread and All the Trimmings (Dallas: Wimmer Brothers, 1987), 198.

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