English Tea Cake
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| * exported from bigoven * |
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| recipe by : |
| serving size :6 |
| cuisine : |
| main ingred. : |
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| amount measure ingredient -- preparation method |
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| 1 cup | butter --softened |
| 1 cup | sugar |
| 2 | eggs |
| 2 | scant cup flour |
| 1/2 tsp | baking powder |
| 1/4 tsp | salt |
| 1 tsp | vanilla |
| 1 Tbsp | cherry juice |
| 12 | maraschino cherries |
| 1/2 cup | white raisins or currants |
| 1 | 4 hours. |
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| (served at english high tea) preheat oven to 250 degrees. grease and |
| flour a small tube pan. cream butter and sugar. add eggs, beating |
| thoroughly. sift flour, baking powder and salt together. gradually |
| add to butter mixture. add vanilla and cherry juice. fold in cherries |
| and raisins. bake 1 |
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| (ID: 4923) Mirror: rec.food.recipes: Mon, Nov 15, 2004 |