Cherry Sultana Cake
Submitted by Marion Younker, Jewell Road
This is a favourite cake at the holiday season. It is pretty to
serve, and it doesn't need to be ripened. You can serve it the
3 cups Australian Sultana raisins (approximately).
Water to cover.
1 cup butter or margarine
11/2 cups white sugar
3 cups white flour
3 tsp. baking powder
1 tsp. salt
1/2 cup milk
1 tsp. vanilla
1 cup red cherries, glazed, chopped
Bring raisins in water to a boil. Cook 15 to 20 minutes. Drain
well and cool.
Lightly flour cherries using 1 Tbsp. flour. Cream butter and sugar.
Beat in eggs and vanilla. Add flour, baking powder, salt and milk.
Beat well. Add cherries and raisins. Stir to mix.
Use greased and floured tube pan or bundt pan. Bake at 325 F for
11/2 hours or until done.