Mom Edwards' Pink Cherry Specialty Cake Recipe

Name: Mom Edwards' Pink Cherry Specialty Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. flour; 1 1/2 c. sugar; 3 1/2 tsp. baking powder; 1 tsp. salt; 1/2 c. shortening; 3/4 c. milk; 1/2 c. maraschino cherry juice; 1 tsp. vanilla; 2 tsp. almond extract; 4 egg whites; halved or quartered maraschino cherries; 1 c. chopped walnuts

Servings: persons

2 1/2 c. flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
3/4 c. milk
1/2 c. maraschino cherry juice
1 tsp. vanilla
2 tsp. almond extract
4 egg whites
halved or quartered maraschino cherries
1 c. chopped walnuts

1
Combine
2
and sift flour, sugar, baking powder and salt. Drop in shortening and mix together.
3
Combine milk with cherry juice. Add a little at a time.
4
Beat.
5
Add vanilla and almond extract. Beat
6
in
7
egg
8
whites.
9
Fold
10
in
11
cherries and nuts. Bake at
12
375u00b0 for 20 to 25 minutes (8-inch round pans).
13
When cooled, top with whipped whip cream (can tint pink).

1479

kcal

Calories

Fat

218

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

You need 12 ingredients. The key ingredients include: 2 1/2 c. flour, 1 1/2 c. sugar, 3 1/2 tsp. baking powder, 1 tsp. salt, and more.

Yes, Mom Edwards' Pink Cherry Specialty Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom Edwards' Pink Cherry Specialty Cake

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