2 1/2 c. flour
1 2/3 c. sugar
3 tsp. baking powder
3/4 tsp. salt
3/4 c. shortening
4 egg whites, beaten
1 c. milk
1 tsp. vanilla
1/2 to 3/4 c. chopped maraschino cherries
1/2 to 3/4 c. chopped walnuts

Sift all dry ingredients in mixing bowl. Add shortening, milk and vanilla and beat until smooth. Add nuts and cherries. Then fold in beaten egg whites. DO NOT USE A MIXER FOR THIS STEP. Put in a greased and floured pan or glass oblong and bake at 350 degrees for 35 to 40 minutes. You can use a toothpick to check. The trick is not to over bake. Ice with following.

20 MINUTE ICING FOR CHERRY NUT CAKE:

Mix 5 tablespoons flour and 1 cup milk and cook in heavy pan until almost too thick to stir. Use mixer if it is not smooth. Set this aside. In a mixing bowl, mix: 1/2 c. butter 1 c. white sugar 1 tsp. vanilla Dash of salt

Beat 10 minutes, then add cooked mixture and beat 10 more minutes. Yes, time is important. Decorate with cherry and walnut halves.