Cherry Nut Cake

1. 1

   Drain juice from cherries.

2. 2

   Add enough milk to measure 1 cup liquid.

3. 3

   Chop cherries and walnuts; sift 1/4 cup flour over. Cream 1/2 pound butter.

4. 4

   Add 2 cups sugar, beating until smooth. Add 4 egg yolks, one at a time, beating well after each addition. Add fruits and nuts.

5. 5

   Sift 3 cups sifted all-purpose flour with the baking powder and baking soda.

6. 6

   Add alternately to creamed mixture with milk and cherry juice.

7. 7

   Fold in 4 stiffly beaten egg whites.

8. 8

   Bake in a 10-inch greased tube pan for 1 hour at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.