Cherry Cake
From Recipes for cakes and puddings, 1930
Presented as published in 1930. 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 Recipes for cakes and puddings (1930) by Latham & Company Limited, page 2. The excerpt below is the record exactly as published.
CHERRY CAKE. 16-ozs. CAKEOMA Cake Mixture. 4-ozs. butter. 3 eggs. 8-ozs. preserved cherries (halved). 4-4 glass milk
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