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Cherry Cake

 

18

Yield

1

cake

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 66838% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 525mg 22%
Total Carbohydrate 31g 31%
Dietary Fiber 2g 6%
Sugars g
Protein 23g
Vitamin A 19% Vitamin C 0%
Calcium 11% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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