2 1/2 cups flour
1/2 tsp. baking powder
1 cup butler
1 cup sugar
5 eggs
2/3 cap currants
1 1/3 cup raisins
1/3 cup cherries
Grated rind of one Lemon
Grated rind of one orange
Preheat oven to 325F. Sift together, flour, baking powder.
Cream butter and sugar together until fluffy, beat in the
eggs, one at a time, following each with 1 Tbsp. of the Hour
mixture, fold in the remaining flour mixture with the dried
fruits and rinds. Spoon into a lined tube pan. Bake for 2
hours or until a skewer comes clean, when inserted. Cover
the cake if it browns too quickly.
1 cup butter
1 cup granulated sugar
3 eggs
1/2 tsp. lemon flavoring
3 cups flour
2 tsp. baking powder
1/2 cup milk
3/4 cup red cherries
3/4 cap green cherries
Cream butter and sugar. Add unbeaten eggs one at a time,
beating well after each addition. Add flavoring. Combine
flour, baking powder and salt together and add to the
creamed mixture alternately with the milk. Mix thoroughly
and then fold in cherries. Bake in a greased and lined bundt
pan. Bake for 1 1/2 hours in a 350F preheated oven.
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