Cherry Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
separated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
milk
|
|
| 1 c Glace cherries |
maraschino cherries
cut in halves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
separated |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
milk
|
|
|
maraschino cherries
cut in halves |
*
|
Directions
Sift flour, measure and sift again with the baking powder, salt and nutmeg.
Cream butter and sugar well.
Add the egg yolks and vanilla.
Beat well again.
Add 1¼ cups of the flour alternately with the milk, beginning and ending with flour and beating smooth after each additions.
Fold in the egg whites which have been beaten until stiff.
Sprinkle half of the flour that was saved out over the batter, then sprinkle cherries over, and then remaining flour, fold gently until all is well blended.
Bake in a well greased 5x9 inch loaf pan for about 1 to 1½ hours at 350℉ (180℃) F or until done.
