Egg-raised Cherry Cake.
9 oz. good “standard” flour, 5 oz. Nutter (or other nut fat), 5 oz. cane castor sugar, 2 oz. preserved cherries (glacé), 2 oz. well-washed sultanas, 2 oz. ground almonds, four eggs, outer rind of lemon (grated).
Beat Nutter and sugar to a cream; add eggs one by one, beating all the time; have ready the flour, with the fruit, grated lemon rind and ground almonds mixed in, and add gradually to the above mixture, beating all the time, and until of even consistency throughout. Line a cake tin with double thickness of buttered paper, pour in the mixture and bake in moderate oven about one and a half hours.
Any housewife who doubts the possibility of making light and dainty cakes without the now customary baking powder and baking soda, etc., should try the above recipe. No one could wish for a more excellent cake.