Ingredients
1/2 cup butter
3/4 cup sugar
4 eggs
1 cup of flour, sifted
1 teaspoon of baking powder
1/2 cup of glace cherries
Milk (enough to make the mixture the right consistency)
Zest of 1 lemon
1/2 cup sultanas
1/2 cup currants
1/2 cup chopped almonds
Directions
Cream well half a cup of butter with three-fourths of a cup of sugar.
Beat four eggs very light and add to the butter and sugar, alternately with a heaping cup of flour sifted, with a rounded teaspoon of baking powder, and half a cup of glace cherries, adding enough milk to make the mixture the right consistency.
Add the zest of a lemon, half a cup each of sultanas, cleaned currants and chopped almonds.
Beat well and pour into a large shallow tin, well greased, and bake in a moderate oven for an hour.
Notes
The recipe in this entry was taken from "Pan-Pacific Cook Book, Savory Bits From the World's Fare" which was compiled by L.L. McLaren. It was published in San Francisco by Blair-Murdock Co. in 1915. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.
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