Cherry Cake—German

Ingredients

• a cup of butter
• one and a half cups of sugar
• five eggs
• a teaspoon of water
• half a glass of brandy
• two and a half cups of flour
• a teaspoon of baking powder
• two pounds of candied cherries

Method

1. 1

   Cream a cup of butter with one and a half cups of sugar; beat in five eggs, one by one, a teaspoon of water, half a glass of brandy and two and a half cups of flour sifted with a teaspoon of baking powder; beat hard and then stir in two pounds of candied cherries.

2. 2

   Bake in a loaf tin lined with paper, in a moderate oven, and, when cool, cover all over with icing.

3. 3

   Decorate with cherries and leaves cut from angelica.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 82. The excerpt below is the record exactly as published.

CHERRY CAKE— GERMAN Cream a cup of butter with one and a half cups of sugar ; beat in five eggs, one by one, a teaspoon of water, half a glass of brandy and two and a half cups of flour sifted with a teaspoon of baking powder ; beat hard and then stir in two pounds of candied cherries

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