Cherry Cakes
From The "ideal" cookery book, 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 The "ideal" cookery book (1902) by Lilian Clarke, page 17. The excerpt below is the record exactly as published.
Cherry Cakes. 3-oz. butter. J-lb. castor sugar. J-lb. flour. 2 eggs. 2 teaspoonsful baking 3-oz. chopped candied powder. cherries, l ew drops of vanilla Little milk, essence. Cream the butter and sugar, add eggs, etc. Ml:c well and put in deep tins and bake. When cold, ice with water icing, and place a cherry on the top. 67 54. Small Seed Cakes. 3-oz. butter. 2 eggs. 2 teaspoonsful baking powder
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