1/4 cup melted shortening
No 2 can (20 ounces) sour red cherries, drained
1 1/2 cups sifted cake flour
1/4 teaspoon salt
3 teaspoons baking powder
3/4 cup sugar
2 eggs, separated
1/2 cup milk
1 teaspoon vanilla or almond extract


Sift flour, add baking powder, salt, and 1/2 cup sugar, and sift three times. Beat egg yolks and combine with milk, melted shortening, and flavoring. Add liquids to flour all at once and beat smooth. Fold in cherries and the stiffly beaten egg whites, to which the remaining sugar has been added.

Bake in a greased pan 7x11x1.5-inches or in muffin pans at 350-degrees for 50 minutes. Serve hot or cold with cherry sauce or whipped cream.


Hot Cherry Sauce


1 1/2 tablespoon corn starch
1/4 cup sugar
1/4 cup cold water
1 cup cherry liquid
1 tablespoon butter
1/8 teaspoon almond extract
1 cup cherries


Bring liquid from cherries to a boil. Combine corn starch, sugar, and cold water and add to the hot cherry juice. Stir constantly until sauce boils.

Remove from the heat and add butter, extract, and cherries.

Serve hot over cake. Red color may be added.


Mrs. Ralph Podzimek


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