BE-RO Cherry Cake

Ingredients

• 8-ozs. BE-RO FLOUR
• Two EGGS, beaten with
• 6-ozs. CHERRIES (cut in quarters)
• 4-ozs, SUGAR
• 4-ozs, MARGARINE
• 4 Tablespoonfuls MILK
• 12 drops VANILLA ESSENCE

Method

1. 1

   Mix the Flour and cut Cherries.

2. 2

   Beat the Sugar and Margarine to a cream, then stir in the beaten liquids and the Flour (alternately, a little at a time), and mix thoroughly.

3. 3

   Use a well-greased 6-inch Cake tin (3 inches deep), and bake in a moderate oven (350°-375° F.) for about an hour-and-a-quarter.

Nutrition per serving

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 11. The excerpt below is the record exactly as published.

4-ozs, SUGAR. ESSENCE. 4-ozs. MARGARINE. Mix the Flour and cut Cherries. Beat the Sugar and Margarine to a cream, then stir in the beaten liquids and the Flour (alternately, alittle at atime), and MIX THOROUGHLY. Use a well-greased 6-inch Cake tin (3 inches deep), and BAKE IN A MODERATE OVEN (350°-375° F.) for about an hour-and-a-quarter. BE-RO Sultana Cake The same Recipe as for a BE-RO Cherry Cake, but use 6-ozs. SULTANAS in place of the Cherries. BE-RO Seed Cake Fhe same Recipe as for a BE-RO Cherry Cake, but use one dessertspoonful of CARAWAY SEEDS in place of Cherries and leave out the Essence. Mix Seeds in the Flour and proceed as with Cherry Cake. PAGE 36 BE-RO Marmalade Cake 8-ozs. BE-RO FLOUR. 4-ozs. MARMALADE. 4-ozs. SUGAR. Two EGGS, beaten with 4-ozs. MARGARINE. 4 Tablespoonfuls MILK. Beat the Sugar and Margarine to a cream (in a warm basin), and mix in the Marmalade. Then stir in the Flour and the beaten Eggs-and-Milk (alternately, a little at a time), and MIX THOROUGHLY, making a soft mixture. Pour into a well-greased 6-inch Cake tin (3 inches deep), and BAKE IN A MODERATE OVEN (350°-375° F.) about an hour-and-a-quarter. ; (Apricot Jam may be used in place of Marmalade.) BE-RO Chocolate | Spice Cake — 6-ozs. BE-RO FLOUR. Two EGGS (Yolks & Whites 4-ozs. MARGARINE. separated). 7-ozs. SUGAR. 2-ozs. Plain CHOCOLATE. Teaspoonful SALT. Two Teaspoonfuls of finely Teaspoonful CINNAMON. chopped Candied PEEL. Teaspoonful PUDDING _ Eight Tablespoonfuls MILK. SPICE. 4 Teaspoonful Ground CLOVES. Cream together until fluffy the Sugar and Margarine. | Blend in the melted Chocolate and the 2 YOLKS of Eggs. Mix the Salt and Spices with the BE-RO, and stir in ‘alter- nately with the Milk. Fold in the stiffly beaten Egg Whites and the Candied Peel. Bake in a moderate oven (350° F.) about 45 minutes—in a . tin about 8 inches square. Cool, and spread with icing. ICING :— ae MARGARINE. One Tablespoonful Boiling ozs. ICING SUGAR. Water. Two Teaspoonfuls COCOA. A few drops of VANILLA ESSENCE

Cook this with the app: pantry check, scaling, and the assistant.