Yield: 12 to 20 servings

1 2/3 cups granulated sugar

3/4 teaspoon salt

5 extra-large egg whites (about 3/4 cup)

3/4 teaspoon vanilla

1 3/4 cups cake flour

1/2 cup vegetable shortening, melted and cooled slightly

1/2 cup (1 stick ) butter, melted and cooled slightly

1 1/2 cups finely chopped pecans

6 ounces (about 1 3/4 cups) dried cherries (see note)

Powdered or granulated sugar, for optional garnish

1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-by-13-inch metal baking pan.

2. Combine granulated sugar, salt, egg whites and vanilla in a large bowl. Beat until light using a wire whisk or an electric mixer on medium speed. Add flour; mix until smooth. Add melted shortening and butter; stir until well combined. Stir in nuts and cherries. Pour into prepared pan, and smooth the top.

3. Bake about 30 minutes or until a toothpick inserted near the center comes out clean. Let cool completely before cutting.

4. If desired, dust with powdered sugar or roll cut pieces in granulated sugar.

Note: Jeanmarie Jubelt said, "I use ‘all-natural' dried sour cherries that do have sugar added." Although you can use the larger dried sweet cherries, coarsely chopped, this sugary batter goes better with a more tart variety. The recipe also works with dried cranberries.

Per serving (based on 20): 290 calories; 16g fat; 5g saturated fat; 10mg cholesterol; 3g protein; 35g carbohydrate; 22g sugar; 1.5g fiber; 100mg sodium; 10mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.