Cherry Cake

Ingredients

• 2 oz. Brown & Polson’s *‘ Patent ’’ Corn Flour.
• % OZ. 2 “ * Raisley.”
• 4 oz. Butter.
• 4 oz. Castor Sugar.
• 4 Kggs.
• 4 oz. Flour.
• 4 oz. Preserved Cherries.
• 4 tea-spoonful Grated Lemon Rind.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter and flour a one-pound cake tin.

3. 3

   Beat the butter and sugar to a cream.

4. 4

   Add the eggs one by one, beating well.

5. 5

   Mix the flour and the Corn Flour well together, and stir lightly into the batter.

6. 6

   Cut the cherries in two, and add them.

7. 7

   Last of all, add the lemon rind and Raisley and mix lightly.

8. 8

   Pour into the prepared tin, and bake in a moderately heated oven for about fifty minutes.

9. 9

   Cool on a wire tray.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 14. The excerpt below is the record exactly as published.

Cherry Cake For 6 to 8 persons. Time 1 to 14 hrs. 2 oz. Brown & Polson’s *‘ Patent ’’ Corn Flour. % OZ. 2 “ * Raisley.” 4 oz. Butter. 4 oz. Castor Sugar. 4 Kggs. 4 oz. Flour. 4 oz. Preserved Cherries. 4 tea-spoonful Grated Lemon Rind.

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