Here is page 39 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Cherry Festival Cake
Quick-Mix Method

This delicate pink cake has cherries and nuts scattered all the way through. Festive and delicious!

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 1/2 cups sifted Pillsbury Sno Sheen Cake Flour
3 1/4 teaspoons double-acting baking powder
1 teapsoon salt
1 1/4 cups sugar

Add . . . 1/2 cup finely chopped, drained maraschino cherries
1/2 cup shortening
2/3 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 1/3 cup milk
2 eggs, unbeaten
1/2 teaspoon almond extract
1/4 cup maraschino cherry juice

Beat . . . for 2 minutes.

Fold in . . . 1/2 cup finely chopped nuts

Pour . . . into two well-greased and lightly floured 9-inch round layer pans.

Bake . . . in moderate oven (350° F.) 30 to 35 minutes. Cool and frost with cherry frosting, page 51.