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Directions. Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans. In preheated oven until cake springs back…
This Cherry-Nut Cake is enriched with cream cheese for a velvety tenderness. 3/4 cup halved maraschino or other pitted, canned (or jarred) cherries (not cherry pie filling), with all but 3 tablespoons of their juices drained Serve with tea, coffee, or a glass of milk. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9×13-inch cake pan. … 2 Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. … 3 Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside. More items…
This Cherry-Nut Cake is enriched with cream cheese for a velvety tenderness. 3/4 cup halved maraschino or other pitted, canned (or jarred) cherries (not cherry pie filling), with all but 3 tablespoons of their juices drained Serve with tea, coffee, or a glass of milk.
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