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Cherry Cake

Put one pound of flour into a basin with half a pound of butter, ten beaten eggs, half a pound of fine sugar, a pinch of salt, and a spoonful of baking-powder. Mix well together to make a firm paste. Add two or three spoonfuls of cream or milk with twelve ounces of cherries previously boiled in water and then half cooked in sugar. Line some cake moulds with buttered paper, which should be higher than the moulds; half fill the moulds with the dough, and let it rise in a warm place. When it has risen enough, cook the cakes in a moderately hot oven, then turn out of the tins to cool on a wire stand. Serve with the paper on. Orange-or lemon-peel can be added if desired. Probable cost, 2s. 9d.