Cherry Cake

Ingredients

• Cream together lib. butter
• and 11b. caster sugar
• ten to twelve eggs
• lib. of halved and dried cherries
• 4oz. of finely shred citron peel
• half a gill of milk
• Joz. powdered ammonia
• ljlb. of dried and sifted flour

Method

1. 1

   Cream butter and sugar, add eggs one by one, then stir in cherries and citron peel.

2. 2

   Dissolve ammonia in milk and add with flour to the mixture.

3. 3

   Pour into buttered moulds and bake.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.

Cream together lib. butter and 11b. caster sugar, then add in, one by one, ten to twelve eggs, beating in each well before adding the next. Then stir in lib. of halved and dried cherries, and 4oz. of finely shred citron peel, with a few drops of essence of lemon. Dissolve Joz. powdered ammonia in half a gill of milk, and add it with ljlb. of dried and sifted flour

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