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Cherry Cake Recipe
|Glace cherries||4 Ounce|
|Castor sugar||6 Ounce|
|Plain flour||3 Ounce|
|Self raising flour||3 Ounce|
|Milk||36 Milliliter (3 Dessertspoons)|
|Icing sugar||10 Ounce|
|Softened butter||1 Teaspoon|
|Milk||24 Milliliter (1 To 2 Dessertspoons)|
Serving size: Complete recipe
Calories 4294 Calories from Fat 1419
% Daily Value*
Total Fat 161 g248%
Saturated Fat 96.2 g481.1%
Trans Fat 0 g
Cholesterol 1016.9 mg339%
Sodium 1363.2 mg56.8%
Total Carbohydrates 684 g228.2%
Dietary Fiber 4.3 g17.3%
Sugars 535.4 g
Protein 36 g71.5%
Vitamin A 103.4% Vitamin C
Calcium 48.8% Iron 39.6%
*Based on a 2000 Calorie diet
Gradually add well-beaten eggs.
Fold in sifted flours alternately with milk; lastly fold in cut cherries.
Place mixture into a large, well-greased baba mould, or greased 8 in. round cake tin.
Bake in moderate oven, Mark 4, 350°F., approximately 1 hour, or until golden brown and cooked when tested with skewer.
Allow to stand 10 minutes before turning out; cool.
When cold, ice with Snow Glaze and decorate with glace cherry halves, if desired.
Snow Glaze Combine sifted icing (confectioners') sugar, butter and vanilla in small basin.
Gradually beat in milk until mixture is smooth and of a coating consistency; a little more milk may be necessary.
Spread over cake; or warm over low heat and allow to trickle over top of cake and down the sides.