Cherry Cake Recipe
SHOPPING LIST: almond extract, baking powder, butter or margarine, candied cherries, tin of cream, eggs, flour, lemon juice and zest, salt, sugar, vanilla extract
2 1/2 cups of candied cherries.
Mix 2 tbs. of flour with fruit until fruit is thoroughly coated.
4 cups flour (from which 2 tbs. are taken to mix with fruit), 1/2 tsp. salt, 1 tsp. baking powder
6 oz. tin of cream, juice and zest of one lemon
1/2 tsp. almond flavouring, 1/2 tsp. vanilla flavouring, 1 1/2 cups butter, 2 cups sugar, 5 eggs
Prepare a 10″ tube pan as described above, and dust lightly with flour. Cream butter and gradually beat in 2 cups of sugar. Add almond and vanilla extract. Blend in 5 eggs, one at a time, beating well after each addition until light and fluffy.
Add sifted dry ingredients, alternately with 6-oz. tin of cream and juice and zest from lemon. (Make three dry and three liquid additions, combining lightly after each).
Fold in floured cherries.
Place batter in prepared cake pan/pans.
Put a small pan filled with water in the oven. (To prevent the cake from drying too much)
Place pan/pans in oven.
Bake at 300F for 1 1/2 to 2 hours (Test to see if cake is baked by inserting a long skewer or knitting needle into cake. If the item comes out clean, the cake is cooked. If batter is attached to the item, the cake needs to bake longer.) Cool 15 minutes.
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