Lemon and Cherry Cakes Recipe
Lemon and Cherry Cakes with Flour, Egg, Butter, Castor Sugar, Lemon Peel and Glace Cherries.
INGREDIENTS
4 oz (100g) Flour
1 Egg
1 teaspoon Baking Powder
3 oz (75g) Butter
3 oz (75g) Castor Sugar
2 oz (50g) Lemon Peel
2 oz (50g) Glace Cherries
1 tablespoon Milk
METHOD
Beat the butter and sugar to a very soft cream. Mix the baking powder with the flour and sift them. Slice the peel thinly, and cut the cherries into quarters. beat the egg and add it to the creamed butter and beat until smooth. Stir in the flour, fruit and milk. Fill patty or small cake tins up to 3/4 quarters full with the mixture. Bake for about 15 minutes in a rather hot oven (220C, 425F, Mark 7).
Based on the Lemon and Cherry Cakes recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).