PREHEAT oven to 340 degrees and grease and flour two 8" cake pans.
For the cake: cream the butter and white sugar together for five
minutes. Sift flour before measuring it. Add salt and baking powder to
the flour and sift again. Add alternately with the liquid.
Cut cherries in quarters and dredge with nuts in the two
tablespoons of flour and blend into the batter. Fold in stiffly beaten
egg whites. Put in prepared cake pan and bake for 60 minutes. Remove
from pan and cool on cake rack. Ice with fluffy white frosting (below).
For the frosting: measure sugar, cream of tartar, cold water and egg whites
into top of double boiler and mix well with a spoon. Place over
boiling water and beat with a hand mixer until icing will stand in
Remove from water and add the vanilla and beat until consistency for
spreading on cake is achieved. You can keep this frosting in a jar in
the refrigerator for later use.
**Add the saved cherry juice to a measuring cup and fill up to 3/4 line with milk.
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