Cherry and Cocoanut Cake
From Delta Gamma cook book, 1922
Serves 2
For frosting, whip one cup cream and add one-fourth cup sugar and one-half cup candied cherries, chopped fine. This cake is best served the day it is made. Attributed to Eleanor Dickinson Tate.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Delta Gamma cook book (1922), page 59. The excerpt below is the record exactly as published.
Cherry and Cocoanut Cake 1 cup sugar 1 cup pastry flour 3^ cup butter 1 cup cocoanut 14 cup milk whites 4 eggs 2 teaspoons baking powder
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