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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 next day.

3 cups Australian Sultana raisins (approximately).
Water to cover.
1 cup butter or margarine
11/2 cups white sugar
3 eggs
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.