We’ve been collecting recipes from Lynn’s family’s collection, for your enjoyment. This special cherry cake was featured in this Sunday strip (and check out Lynn’s note about how her Mom turned the tables on her one day, making Lynn bake it herself!)
You can find the whole recipe series here. Hope you enjoy!
1 ¾ cups flour
2 tsps. baking powder
½ tsp salt
¼ tsp nutmeg
½ cup butter
1 cup granulated sugar
3 egg yolks lightly beaten
1 tsp vanilla
½ cup milk
3 egg whites stiffly beaten
1 cup maraschino cherries
Preheat oven to 350°. Sift flour with baking powder and salt. Add nutmeg.
In a separate bowl, cream together butter and sugar. Add egg yolks and vanilla. Mix until light
Using an egg beater, add alternately 1 ¼ cup of flour mixture with milk and beat until smooth.
Fold in egg whites.
Sprinkle ½ of remaining flour mixture over batter, then add cherries. Sprinkle remaining flour
over cherries (This keeps them from sticking together) and mix well.
Place batter in a lightly greased loaf pan and bake for 1 hour or less (until a tooth pick comes
out clean). Don’t over bake.
Warning: When cooled, this cake disappears almost immediately.