1/2 c. butter
1 tsp. vanilla
1/2 c. milk
1 1/2 tsp. baking powder
1 tsp. each cinnamon and nutmeg
1 qt. seeded canned Royal Anne cherries
2 c. sugar
3 eggs, separated
3 c. flour
1 tsp. baking soda
1/2 tsp. cloves

Beat egg whites until stiff, set aside. Cream together butter, sugar, egg yolks, and vanilla. Add dry ingredients alternately with milk. Fold in cherries and stiffly beaten egg whites. Grease and flour three 8 or 9 inch round layer cake pans. Bake layers in 375 degree oven for 35 minutes. Ice with butter cream frosting using 1 pound powdered sugar and the same spices as are in the cake. This is a very moist cake and a good keeper.