Cherry Nut Cake - Revision history

Tzane at 04:31, 21 November 2021

2021-11-21T04:31:57Z

← Older revision		Revision as of 22:31, 20 November 2021
Line 4:		Line 4:
	1/2 tsp. salt		1/2 tsp. salt
	1-1/3 c. sugar		1-1/3 c. sugar

	1/2 c. soft shortening		1/2 c. soft shortening
	1/2 c. milk		1/2 c. milk
	16 maraschino cherries cut into eighths		16 maraschino cherries cut into eighths
	1/4 c. maraschino cherry juice (from 5 oz. bottle)		1/4 c. maraschino cherry juice (from 5 oz. bottle)

	4 unbeaten egg whites		4 unbeaten egg whites
	1/2 c. chopped walnuts		1/2 c. chopped walnuts

Tzane at 04:31, 21 November 2021

2021-11-21T04:31:32Z

← Older revision		Revision as of 22:31, 20 November 2021
Line 1:		Line 1:
	2-1/4 c. sifted cake flour ~~1/2 c. milk~~		<poem>
			2-1/4 c. sifted cake flour
	3 tsp. baking powder		3 tsp. baking powder

	1/2 tsp. salt		1/2 tsp. salt

	1-1/3 c. sugar		1-1/3 c. sugar

	1/2 c. soft shortening		1/2 c. soft shortening
			1/2 c. milk
			16 maraschino cherries cut into eighths
	1/4 c. maraschino cherry juice (from 5 oz. bottle)		1/4 c. maraschino cherry juice (from 5 oz. bottle)

	~~16 maraschino cherries cut into eighths~~

	4 unbeaten egg whites		4 unbeaten egg whites

	1/2 c. chopped walnuts		1/2 c. chopped walnuts


	Sift all dry ingredients into mixing bowl. Add shortening, milk, cherries and juice. Beat with electric mixer 2 minutes. Add egg whites and beat 2 more minutes. Fold in chopped nuts. Pour into two greased 8" layer pans. Bake 30 minutes at 350 deg.		Sift all dry ingredients into mixing bowl. Add shortening, milk, cherries and juice. Beat with electric mixer 2 minutes. Add egg whites and beat 2 more minutes. Fold in chopped nuts. Pour into two greased 8" layer pans. Bake 30 minutes at 350 deg.
Line 22:		Line 15:
	Ice with Karo Marshmallow Icing (see recipe below).		Ice with Karo Marshmallow Icing (see recipe below).

			<center><u>KARO MARSHMALLOW ICING</u></center>
	KARO MARSHMALLOW ICING		1-1/4 c. light Karo (corn syrup)
			2 egg whites
	~~2 egg whites 2 tsp. vanilla~~		1/3 tsp. salt
			2 tsp. vanilla
	1-1/4 c. light Karo (corn syrup) 1/3 tsp. salt


	Bring corn syrup to boil over medium heat. Beat egg whites until very stiff. Very slowly add the corn syrup to the egg whites, beating thoroughly after each addition with electric mixer. (Pour in thin stream slowly over egg whites.) Add salt and vanilla and blend and beat thoroughly. Beat until very stiff.		Bring corn syrup to boil over medium heat. Beat egg whites until very stiff. Very slowly add the corn syrup to the egg whites, beating thoroughly after each addition with electric mixer. (Pour in thin stream slowly over egg whites.) Add salt and vanilla and blend and beat thoroughly. Beat until very stiff.


	NOTE: If corn syrup is added too fast, the mixture will become soft. In that case, beat one more egg white in a separate bowl and begin over, adding soft mixture in very small amounts and finishing with rest of corn syrup.		NOTE: If corn syrup is added too fast, the mixture will become soft. In that case, beat one more egg white in a separate bowl and begin over, adding soft mixture in very small amounts and finishing with rest of corn syrup.
			</poem>

Tzane: Created page with "2-1/4 c. sifted cake flour 1/2 c. milk 3 tsp. baking powder 1/2 tsp. salt 1-1/3 c. sugar 1/2 c. soft shortening 1/4 c. maraschino cherry juice (from..."

2021-11-21T01:10:31Z

Created page with "2-1/4 c. sifted cake flour 1/2 c. milk 3 tsp. baking powder 1/2 tsp. salt 1-1/3 c. sugar 1/2 c. soft shortening 1/4 c. maraschino cherry juice (from..."

New page

2-1/4 c. sifted cake flour 1/2 c. milk

3 tsp. baking powder

1/2 tsp. salt

1-1/3 c. sugar

1/2 c. soft shortening

1/4 c. maraschino cherry juice (from 5 oz. bottle)

16 maraschino cherries cut into eighths

4 unbeaten egg whites

1/2 c. chopped walnuts

Sift all dry ingredients into mixing bowl. Add shortening, milk, cherries and juice. Beat with electric mixer 2 minutes. Add egg whites and beat 2 more minutes. Fold in chopped nuts. Pour into two greased 8" layer pans. Bake 30 minutes at 350 deg.

Ice with Karo Marshmallow Icing (see recipe below).

KARO MARSHMALLOW ICING

2 egg whites 2 tsp. vanilla

1-1/4 c. light Karo (corn syrup) 1/3 tsp. salt

Bring corn syrup to boil over medium heat. Beat egg whites until very stiff. Very slowly add the corn syrup to the egg whites, beating thoroughly after each addition with electric mixer. (Pour in thin stream slowly over egg whites.) Add salt and vanilla and blend and beat thoroughly. Beat until very stiff.

NOTE: If corn syrup is added too fast, the mixture will become soft. In that case, beat one more egg white in a separate bowl and begin over, adding soft mixture in very small amounts and finishing with rest of corn syrup.