Pineapple and Cherry Layer Cake
From Frenlite cookery book, 1950
Presented as published in 1950. 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 Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 5. The excerpt below is the record exactly as published.
PINEAPPLE AND CHERRY LAYER CAKE First make a really light Victoria sandwich—(recipe on page 13) and bake in three sandwich tins 64” in diameter. Turn out and cool. Sandwich together with the following mixture:— Cream together 4 oz. unsalted butter or margarine with 6 oz. sieved icing sugar. Work in a few drops of pineapple essence. Take out approximately one third of the butter icing but add 1-2 oz. chopped crystallised pineapple and 1 oz. finely chopped glacé cherries
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