Inspired by a recent Good Food segment
Fresh Cherry Cake Recipe
Ingredients
2 cup sugar
2 level teaspoons baking powder
2 cup shortening/butter
4 eggs, separated
4 cups pitted cherries
2 and ½ cups toasted bread crumbs
2 teaspoon grated lemon rind
2 teaspoon cinnamon
1 cup cake flour
Method
Cream butter and sugar, adding the beaten, egg yolks, bread crumbs and cherries. Beat the egg whites till stiff (with a pinch of salt). Add to the flour the baking powder, grated rind and cinnamon and sift into the first mixture alternately with the beaten egg whites. Bake in a 3 by 8 by 2 inch greased and floured pan, or in a loaf-cake tin at 325 ° to 350° for thirty to forty minutes. Invert on an open grid and cool for an hour, then frost top only with the cherry icing made by stirring into three cups of confectioners' sugar a teaspoon of lemon juice and enough cherry juice to spread. When the cherries are halved add two tablespoons of sugar to them and let stand to draw the juice, draining well to obtain liquid for the frosting.
Crosby Gaige, New York World’s Fair Cook Book (New York: Double Day, Doran and Company, 1939)
