VALENTINE CAKE
Ingredients
2-1/2 cups sifted cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
½ cup shortening
1/4 cup maraschino cherry juice
3/4 cup milk
2 teaspoons almond extract
1 teaspoon vanilla
4 egg whites, unbeaten
18 maraschino cherries, drained and finely chopped

Sift flour, sugar, baking powder and salt into mixing bowl. Drop in shortening. Combine milk and juice. Add 3/4 cup of liquid. Add flavoring extracts. Beat two minutes by hand or on low speed of mixer. Scrape bowl and spoon or beater. Add remaining liquid and egg whites and beat two minutes longer. Add cherries and blend. Bake in tow deep 9-inch layer pans in moderate over at 375 degrees for 20 to 25 minutes. Cool and top with seven-minute icing.

SEVEN MINUTE ICING
2 egg whites, unbeaten
1-1/2 cups sugar
5 tablespoons water
1-1/2 teaspoons light brown syrup
1 teaspoon vanilla

Place egg whites, sugar, water and corn syrup in upper part of double boiler. Beat until thoroughly mixed. Place over rapidly boiling water, beat constantly until icing stands in peaks. Remove from flame, add vanilla, and spread on Valentine Cake.
SOURCE: Mrs. Myrna Blomgren, San Jose, Calif.