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Cherry Cake (2)
From Tried favourites cookery book, 1909
Serves 8
The mixture should be sufficiently still to prevent the cherries sinking to the bottom in baking. If eggs not enough, add a little milk.
Presented as published in 1909. 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
Nutrition per serving
205Calories
3 gProtein
48 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories205 kcal
Protein3.1 g
Carbohydrates48 g
Fiber0.3 g
Sugars26 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.1 mg
Sodium44 mg
Potassium49 mg
Calcium25 mg
Iron1.7 mg
Magnesium8.4 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate45 mcg
Choline0.4 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 152. The excerpt below is the record exactly as published.
Cherry Cake (1). 5 lb. Flour, i lb. Butter, J lb. Sugar, i lb. Cherries, 1 lb. Candietl I’eel, { lb. Sultauas, 3 Eggs, 1 teaspoonful Baking Powder, 2 tablcspoonfuls VVater. ' Beat sugar and butter to a cream, add eggs dropped in whole ; add the fruit, baking powder, and Hour, and, last, the water. Line a cake tin with paper, pour all in, and bake in a hot oven with plate on top for IJ hours, allowing cake to remain in for another ^ hour. Cherry Ca.ke (2), •1 oz. Butter, 4 oz. Castor Sugar, 3 Eggs, grated rind of J Lemon, 4 oz. Candied Cherries, 8 Oz. Flour, J teaspoouful Baking Powder
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