Cake & Cookie Recipes > Cherry and Lemon Cake
4oz butter
4oz granulated sugar
2oz glace cherries cut into quarters and dusted with flour
2oz candid peel
grated rind of half lemon
2 eggs
1/3 breakfast cup of milk
(see measure conversions for more information)
- Cream the sugar and butter until very soft.
- Add the cherries.
- Add a little flour and egg alternately, beating well.
- Stir in the grated rind, the peel.
- Add the milk and mix well.
- Turn into a well-greased tin.
- Bake for 1 – 1 1/2 hours at 180 degrees Centigrade.
- When ready the cake should be firm to the touch.
- More Cake & Cookie Recipes in The Green Chronicle.
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
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Comment Script
How to make cherry and lemon cake:
A zesty sweet cake to try.
Ingredients
8oz flour with 1 teaspoon baking powder added4oz butter
4oz granulated sugar
2oz glace cherries cut into quarters and dusted with flour
2oz candid peel
grated rind of half lemon
2 eggs
1/3 breakfast cup of milk
(see measure conversions for more information)
Method
- Beat the eggs well.- Cream the sugar and butter until very soft.
- Add the cherries.
- Add a little flour and egg alternately, beating well.
- Stir in the grated rind, the peel.
- Add the milk and mix well.
- Turn into a well-greased tin.
- Bake for 1 – 1 1/2 hours at 180 degrees Centigrade.
- When ready the cake should be firm to the touch.
- More Cake & Cookie Recipes in The Green Chronicle.
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
- Download "The Green Chronicle Toolbar"
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