by Cathy Baker
My grandmother, Elsie Knighton, didn’t bake this cake often but when she did, oh my! Of course, I’m a bit partial because I loved everything she cooked and white cake is my favorite. This sweet delight is perfect for spring and summer tea parties, Fourth of July gatherings, and well, for no reason at all.
Special White Cake with Cherry Frosting
3 cups self-rising flour (she used White Lily)
2/3 cup shortening
1-3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cup milk
4 egg whites stiffly beaten
Sift flour and then measure into bowl; cream together shortening and sugar until light and fluffy. Add extracts, then flour mixture and milk alternating to cream mixture. Blend well, fold in egg whites. Pour into greased 9 inch pans. Bake at 350 degrees for 30 minutes.
1 pound box 4x sugar
4 tablespoons evaporated milk
1/2 cup chopped maraschino cherries
2 tablespoons cherry juice
Sift one cup sugar in mixing bowl. Add well-drained chopped cherries, cherry juice and milk. Blend well. Add remaining sugar until frosting is firm enough to spread.
– Recipe by Elsie Knighton