Creole Beauty Cake
2/3 cp shortening
3/4 tsp salt
1 tsp almond extract
1 1/2 cps sugar
3/4 cp chopped blanched almonds
3 cps sifted cake flour
3 1/2 tsp baking powder
1 cp milk
4 egg whites, beaten fluffy, not stiff
1/2 cp cut marischino cherries
1 - Combine shortening, salt and flavoring, add sugar gradually and cream well.
2 - Sift flour and baking powder 3 times, add to creamed mixture alternately with liquid.
3 - Fold beaten egg whites into mixture.
4 - To 2/3 of batter add pink coloring and almonds, pout into 2 greased 8=inch layer pans.
5 - To remaining batter add cherries, pour into 3rd 8-inch layer pan.
6 - Bake in moderate 350 degree F. oven 30 minutes.
Then cover with white or colored icing.