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3/4 cup butter
1 1/2 cups white sugar
1/2 cup red cherries, cut in half or quarters
Peel of 1 lemon, grated
Peel of 1 orange, grated
1 cup chopped nuts (optional)
1/2 lb. raisins
1/2 lb. currants
2 1/2 cups flour
3 tsp. baking powder
1/2 tsp. salt
3 eggs separated
1 cup milk
pinch of mace or nutmeg
1 tsp. vanilla, sherry or orange bitters

Cream butter and sugar together. Coat cherries, lemon, orange rind, nuts, raisins and currants with a little of the flour. Sift remainder of flour with baking powder and salt. Add egg yolks to butter mixture. Add milk and beat well. Add flour a little at a time and mix well. Add flavouring and stiffly beaten egg whites. Pour into greased (deep) tubular or angel food pan. Bake at 300 F 1 1/2 -2 hours or until cake tester comes out clean and top of cake is firm. Cool before unmolding. Sprinkle with icing sugar or top with an orange icing. Submitted by Jean MacDonald, Souris.