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- Served at high tea in England
- Patty Johnson
- 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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