English Tea Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
cherry juice
|
* |
| 12 | each |
maraschino cherries
|
|
| ½ | cup |
raisins white
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
cherry juice
|
* |
| 12 | each |
maraschino cherries
|
|
| 118 | ml |
raisins white
|
* |
Directions
Preheat oven to 250 degrees F.
Grease and flour a small tube pan.
Cream butter and sugar.
Add eggs, beating thoroughly. Sift flour, baking powder and salt together.
Gradually add to butter mixture. Add vanilla and cherry juice.
Fold in cherries and raisins. Bake 1¼ hours.
