Cherry Cake
From Jane Hamilton's recipes, 1909
More cherries can be used if preferred.
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
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 26. The excerpt below is the record exactly as published.
CHERRY CAKE. Take one quart of flour, five eggs, half a pound of butter, six ounces of brown sugar, about a pint of molasses, three tea- spoonfuls of pounded allspice, one and a half teaspoonfuls of pounded cinnamon, a teaspoonful of soda dissolved in a little sour cream, a little salt, and twelve ounces of dried cherries
Cook this with the app: pantry check, scaling, and the assistant.