- 2 eggs, separated
- 1 3/4 tspns baking soda
- 3 cups sifted flour
- 2 cups sugar
- 4 squares melted chocolate
- 1 tspn salt
- 2 4-oz bottles of maraschino cherries, drained and juice saved
- Drained cherry juice plus buttermilk to make 2 cups
Put the cherries to drain way ahead of when you plan to mix the cake. Cut the cherries in quarters for faster draining.
Cream together the shortening and sugar; add egg yolks, and mix thoroughly. Stir in the melted chocolate.
Sift together twice the flour, baking soda, and salt. Add to the creamed mixture alternately with the cherry juice-buttermilk. Fold in the stiffly beaten egg whites, and then the cup of cherries.
Bake at 350 degrees for 50 minutes. Use a 10-x-14-inch cake pan or 2 9-inch round pans. Frost with white frosting.
("This light, moist cake is great for church suppers or when friends drop in for tea.")
More "Lost" New England RecipesNew England Apple Pandowdy (1972)
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(Origin - "Yankee Magazine's Favorite New England Recipes" compiled by Sara B.B. Stamm and the Lady Editors of Yankee Magazine. Published in 1972.)