Cherry Cake

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 10 oz. (300 g.) flour
  • 5 oz. (150


Use an 8-inch (20-cm.) round tin.

Put the flour into a mixing bowl and rub in the butter with the fingertips until no lumps can be felt. Add sugar, and then the well-beaten eggs. Roll the cherries