2/3C. shortening 1c. water
3/4c. tsp. salt 4 egg whites, beaten fluffy pink cake coloring
1 tsp. almond extract 3/4c. chopped blanched almonds
2 3/4c. sifted flour (3 c. cake flour) 1/2c. sliced maraschino cherries
3 1/2 tsp. baking powder
METHOD: Combine all ingredients except coloring, almond and cherries, just as for butter cake.to 2/3 of the butter, add the pink coloring and almonds; to other 1/3, add cherries. bake in three layer pans (2 pink layers, 1 white with cherries). bake in moderate oven, 350 F.,about 30 minutes. frost with pink tinted double boiler frosting, decorate with wild rose made from sliced gum drops.
3/4c. tsp. salt 4 egg whites, beaten fluffy pink cake coloring
1 tsp. almond extract 3/4c. chopped blanched almonds
2 3/4c. sifted flour (3 c. cake flour) 1/2c. sliced maraschino cherries
3 1/2 tsp. baking powder
METHOD: Combine all ingredients except coloring, almond and cherries, just as for butter cake.to 2/3 of the butter, add the pink coloring and almonds; to other 1/3, add cherries. bake in three layer pans (2 pink layers, 1 white with cherries). bake in moderate oven, 350 F.,about 30 minutes. frost with pink tinted double boiler frosting, decorate with wild rose made from sliced gum drops.
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