Cherry and Raisin Cake Recipe
Ingredients
| 12 oz. self-raising flour | ||
| Salt | 1 Pinch | |
| Margarine | 6 Ounce | |
| Cherries | 6 Ounce | |
| 4 oz. stoned raisins | ||
| Coconut | 2 Ounce, desiccated | |
| Caster sugar | 6 Ounce | |
| Eggs | 2 Large | |
| 1/4 pt. milk, approx. | ||
Directions
MAKING
1. Take a 7.5-8" round cake tin and grease it evenly
2. In a bowl, sift the flour and the salt, rub in margarine and work it up to give the mixture a texture of fine breadcrumbs
3. Cut the cherries and raisins into half and toss them into desiccated coconut
4. Stir the cherries and raisins, along with some castor sugar into the rubbed in mixture
5. In a bowl, whisk eggs and milk together and add it to the mixture; beat it lightly
6. Transfer the mixture into the cake tin, level its surface and bake in the oven at 350°F for about ninety minutes
7. Allow it to cool for fifteen minutes or so and then keep on the wire rack
SERVING
8. Serve as appropriate
1. Take a 7.5-8" round cake tin and grease it evenly
2. In a bowl, sift the flour and the salt, rub in margarine and work it up to give the mixture a texture of fine breadcrumbs
3. Cut the cherries and raisins into half and toss them into desiccated coconut
4. Stir the cherries and raisins, along with some castor sugar into the rubbed in mixture
5. In a bowl, whisk eggs and milk together and add it to the mixture; beat it lightly
6. Transfer the mixture into the cake tin, level its surface and bake in the oven at 350°F for about ninety minutes
7. Allow it to cool for fifteen minutes or so and then keep on the wire rack
SERVING
8. Serve as appropriate
Chef
