Kiraoh-ToFte (Cherry Cake)

Ingredients

• ^ lb. flour
• ^ lb. potato flour
• i lb. butter
• i^ lb. cherries, stoned and some of the juice pressed out
• oz. baking powder
• lb. sufi^ar
• 5 tablespoonsful dry bread- crumbs
• 6 eggs
• Grated rind of a lemon

Method

1. 1

   Cream the butter, then add the sugar, beaten-up eggs, grated lemon peel and finally the flour mixed with the baking powder.

2. 2

   Stir well together.

3. 3

   Fill a well-buttered cake tin with half this quantity, strew in 3 tablespoonsful dry breadcrumbs, lay the cherries on this, sprinkle another 2 tablespoonsful breadcrumbs over them, and then cover with the remainder of the paste.

4. 4

   Bake about 1 hour.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 89. The excerpt below is the record exactly as published.

Kiraoh-ToFte. (Chbrry Cakb.) ^ lb. flour. ^ lb. potato flour. i lb. butter. i^ lb. cherries, stoned and some of the juice pressed out. \ oz. baking powder. \ lb. sufi^ar. 5 tablespoonsful dry bread- crumbs. 6 eggs. Grated rind of a lemon

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