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
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This looks good. I do believe I will try it. Thank you for sharing.
Let me know what you think, Katrina! Thanks so much for stopping by. 🙂
The recipe sounds yummy. The only thing that would make it better would be sharing a cup of tea with you and a chat between each bite.
Thanks for sharing your treasure with us.
I couldn't agree more, Carolyn! Hope we can share a cup soon. 🙂