Cherry Cake
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 72. The excerpt below is the record exactly as published.
cherry cake in a buttered tin loaf mould, and when perfectly cold cover with a half-inch layer of almond icing, and when set cover this with a green royal icing, mark out courts with plain royal icing-, stretch a net across on two fancy pins, and, if possible, arrange balls and rackets in spun sugar or piping
Cook this with the app: pantry check, scaling, and the assistant.