Cherry Cake

Ingredients

• 2 ozs. of cornflour
• 6 ozs. of flour
• 4 ozs. of castor sugar
• 4 ozs. of butter
• four eggs
• 4 ozs. of preserved cherries
• half a tea-spoonful of baking powder
• one tea-spoonful of grated lemon rind

Method

1. 1

   Beat butter and sugar to cream, add eggs one by one, mix cornflour, flour, and baking powder, stir into batter, add halved cherries and lemon rind.

2. 2

   Bake in a buttered 'Express' bag for about 40 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 46. The excerpt below is the record exactly as published.

Cherry Cake. 2 ozs. of cornflour, 6 ozs. of flour, 4 ozs. of castor sugar, 4 ozs. of butter, four eggs, 4 ozs. preserved cherries, half a tea-spoonful of baking powder, and one tea- spoonful of grated lemon rind

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