Cherry Cake

Ingredients

• 1 cup dried, stoned cherries
• A cup cream
• 1 teaspoon Royal Baking Powder
• butter
• sugar
• eggs
• flour

Method

1. 1

   Rub butter and sugar to white, light cream; add eggs, 2 at a time, beating 5 minutes after each addition.

2. 2

   Sift flour and powder together, add to butter, etc., with cherries, cream, and extract vanilla.

3. 3

   Mix smoothly and gently into rather firm batter.

4. 4

   Bake in paper-lined cake-tin 40 minutes in moderate, steady oven.

5. 5

   Watch carefully; if getting too brown, protect with paper.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 26. The excerpt below is the record exactly as published.

1 cup dried, stoned cherries, A cup cream, 1 tea¬ spoon extract vanilla. Rub butter and sugar to white, light cream; add eggs, 2 at a time, beating 5 minutes after each addition. Sift flour and powder together, add to butter, etc., with cherries, cream, and extract va¬ nilla. Mix smoothly and gently into rather firm batter. Bake in paper-lined cake-tin 40 minutes in moderate, steady oven. Watch carefully; if getting too brown, protect with paper. Almond Cake. — A cup butter, 2 cups sugar, 4 eggs, lA cup almonds blanched — by pouring water on them until skins easily slip off — and cut in fine shreds, A teaspoon extract bitter almonds, 1 pint flour, l A teaspoons Royal Baking Powder, 1 glass brandy, A, cup milk. Rub butter and sugar to smooth white cream; add eggs, 1 at a time, beating 3 or 4 minutes after each. Sift flour and powder together, add to butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into smooth, medium batter, bake carefully in rather hot oven 20 minutes in a fluted mold. Apple Jelly Cake. — 1 cup butter, 2 cups su¬ gar, 4 eggs, 3 cups flour, 1 A teaspoons Royal Baking Powder, 1 cup milk, 6 apples, 6 ounces sugar, 1 teaspoon butter. Rub together but¬ ter and sugar to fine, light, white cream, add eggs 2 at a time, beating 10 minutes after each addition. Sift flour and Royal Baking Pow¬ der together, add to butter, etc., with milk, and mix into rather thin batter. Bake in jelly-cake tins carefully greased. Meanwhile have apples peeled and sliced, put on fire with sugar; when tender remove, rub through fine sieve, and add butter. When cold use to spread between layers. Cover cake plenti¬ fully with sugar sifted over top. Banana Cake. — H cup butter, 1 cup sugar, A cup milk, 2 scant cups flour, 1 A teaspoons Royal Baking Powder, whites 4 eggs, A tea¬ spoon vanilla. Mix flour and baking powder. Cream butter and sugar, add milk and flour alternately, then vanilla and beaten whites. Bake in 3 layer-tins in hot oven. To receipt for boiled icing (see Cake Fillings) add H cup mashed banana and use as filling. Dust top with powdered sugar. Chocolate Layer Cake. — 2 eggs, 2 cups powdered sugar, 1 cup milk, 2 cups flour, 2 scant teaspoons Royal Baking Powder, A tea¬ spoon salt, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Beat egg yolks till thick . Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot oven. Put together with chocolate filling, No. 2 (see Cake Fillings). Chocolate Loaf Cake. — A cup butter, 1 A cups sugar, 2 cups flour, 2 teaspoons Royal Baking Powder, A teaspoon salt, Yi cup milk, 4 eggs, 4 ounces chocolate dissolved in 5 table¬ spoons boiling water, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar, add egg yolks, vanilla, and dis¬ solved chocolate. Alternate the milk and flour and beat hard, then add whipped whites, turn into buttered loaf-pan lined with 3 thicknesses of paper. Bake in moderate oven. Cinnamon Chocolate Cake. — A. cup butter, 1 cup sugar, 2 eggs, A cup milk, 1A cups flour, 1A teaspoons Royal Baking Powder, A teaspoon salt, 3 teaspoons powdered cinna¬ mon. Mix flour, salt, and baking powder. Cream butter and sugar. Add cinnamon and beaten yolks, then alternate milk and flour. Add whipped whites, beat hard, and bake in 3 layer-pans in quick oven. When cold put together with boiled icing containing melted chocolate. Coffee Cake. — 1 cup very strong coffee, 1 cup butter, 2 cups sugar, 3 eggs, \A pints flour, 13^ teaspoons Royal Baking Powder, 1 cup stoned raisins, cut in two, A cup chopped citron, 10 drops each extract allspice and nut¬ meg, and A cup milk. Rub the butter and sugar to a white cream; add the eggs, 1 at a time, beating 3 or 4 minutes after each. Sift together flour and powder, which add to the butter, etc., with the coffee, rasins, citron, milk, and extracts. Mix into a smooth batter. Bake in paper-lined cake-tin, in a hot oven, 50 minutes. Coffee Cake, No. 2. — 1 cup brown sugar, 1 cup butter, 2 eggs, H cup molasses, 1 cup strong coffee, A teaspoon soda dissolved in the molasses, 2 teaspoons powdered cinna¬ mon, 1 teaspoon cloves, A teaspoon salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking Powder. Sift together the flour, salt, balang powder, and spices. Dredge raisins with some of the flour. Cream butter and sugar. Add beaten yolks and molasses, then alternate the coffee and flour; lastly beat in whipped whites. Divide into 2 loaves and bake in moderate oven. Light Fruit Cake. — A. cup butter, 1 cup sugar, 'A cup milk, 2 cups flour, 1 A teaspoons Royal Baking Powder, whites 4 eggs, A cup seeded raisins, A cup sliced citron, A cup chopped blanched almonds, A teaspoon salt. Mix flour, baking powder, and salt. Dredge fruit with flour. Cream butter and sugar, add beaten whites, and beat hard ; add flour and milk and beat again; stir in the prepared fruit. Line a loaf-pan with 3 thicknesses of paper, and bake cake 1 A hours in moderate oven, covering with paper for first hour. ROYAL BAKING POWDER IS ABSOLUTELY PURE 16 THE ROYAL BAKER AND PASTRY COOK Cup Cake. — 1 cup butter, 2 cups sugar, 4 eggs, 1 teaspoon Royal Baking Powder

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