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Tea Biscuit - English Tea Cake
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Served at high tea in England

Patty Johnson

Serves/Makes:One Cake

  • 1 cup (225 ml) butter, softened
  • 1 cup (225 ml) sugar
  • 2 eggs
  • scant 2 cups (475 ml) flour
  • 1/2 tsp (2 ml). baking powder
  • 1/4 tsp (1 ml). salt
  • 1/2 cup (125 ml) white raisins or currants
  • 12 maraschino cherries
  • 1 tbsp (15 ml). cherry juice
  • 1 tsp (5 ml). vanilla
  • Preheat oven to 250 degrees (125 C.).
  • Grease and flour a small tube pan.
  • Cream butter and sugar together.
  • Add eggs, beating thoroughly.
  • Sift dry ingredients together.
  • Add to butter mixture, gradually.
  • Add vanilla and cherry juice.
  • Fold in cherries and raisins (or currants).
  • Pour into prepared pan and bake 1 1/4 hours or until done.
  • Test by using a wooden toothpick.
Mrs. Robert F. Miller contributed this recipe to "Pass the Plate" Cookbook. She mentions that this recipe was given to her by a dear friend who brought it back with her in 1936 from Woldingham, England. She says it is "very delicious"!

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