Cherry Carnival

Name: Cherry Carnival
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. shortening; 1 1/4 c. sguar; 2 1/2 c. sifted flour; 1 1/2 tsp. baking powder; 1/2 c. chopped nuts; 1 1/2 tsp. baking powder; 1/2 tsp. soda; 1/2 tsp. salt; 1 c. milk; 2 to 2 1/2 c. sour pitted cherries, well drained; Hot Cherry Sauce

Eats Now Editorial Team · 586 kcal · General

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Cherry Carnival – a delicious recipe with shortening, flour, baking powder, nuts, baking powder, soda. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1/3 c. shortening
1 1/4 c. sguar
2 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/2 c. chopped nuts
1 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 c. milk
2 to 2 1/2 c. sour pitted cherries, well drained
Hot Cherry Sauce

1
Cream shortening and sugar until fluffy.
2
Blend in well beaten eggs.
3
Sift dry ingredients together and stir into creamed mixture alternately with milk. Blend in well drained cherries and nuts. Bake in 9 x 13-inch greased pan about 50 minutes in 350u00b0 oven. Serve warm with Hot Cherry Sauce.

586

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 c. shortening, 1 1/4 c. sguar, 2 1/2 c. sifted flour, 1 1/2 tsp. baking powder, and more.

Yes, Cherry Carnival falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
586 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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