Dutch Cherry Cake - 1937

1/4 cup margarine, melted
2 cups canned red cherries
1 1/2 cups sifted flour
1/4 teaspoon salt
3/4 cup sugar
2 eggs, separated
1/2 cup milk
1 teaspoon vanilla
3 teaspoons baking powder

Drain cherries, saving juice. Sift flour once, measure, add baking powder, salt and 1/2 cup of sugar and sift together three times. Beat egg yolks and combine with milk, vanilla and melted margarine. Add liquids to flour all at once and beat until smooth. Fold in cherries and egg whites which have been beaten until stiff, but not dry, with remaining sugar. Bake in well buttered pan 7 x 11 x 1 1/2 inches in moderate oven (350) 50 minutes or until done. Serve either hot or cold with hot Cherry Sauce on top of cake. Serves 10 to 12.

Cherry Sauce

1 Tablespoon margarine
1/4 cup sugar
1 1/2 Tablespoons cornstarch
1/4 cup cold water
1/8 teaspoon almond extract
1 cup juice from cherries
1 cup cherries

Bring cherry juice to a boil. combine cornstarch, sugar, and cold water and add to hot juice. Stir constantly until sauce boils. Remove from heat and add margarine, almond extract, and cherries. Serve over cake.

Source: Cakes and Cookies With Personality, copyright 1937, by The Best Foods, Inc., New York, NY