Mom Edwards' Pink Cherry Specialty Cake - cooking recipe

Ingredients

2 1/2 c. flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
3/4 c. milk
1/2 c. maraschino cherry juice
1 tsp. vanilla
2 tsp. almond extract
4 egg whites
halved or quartered maraschino cherries
1 c. chopped walnuts

Preparation

Combine
and sift flour, sugar, baking powder and salt. Drop in shortening and mix together.
Combine milk with cherry juice. Add a little at a time.
Beat.
Add vanilla and almond extract. Beat
in
egg
whites.
Fold
in
cherries and nuts. Bake at
375\u00b0 for 20 to 25 minutes (8-inch round pans).
When cooled, top with whipped whip cream (can tint pink).