Joanna's Cookbook

Cherry Cake

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6 oz Butter
6 oz Caster Sugar
Grated rind of 1 Orange
9 oz Flour
2 tsp Baking Powder
3 Eggs (beaten)
6 oz Candied Cherries (washed, dried and quartered)
3 tbs Milk


Cream the butter and sugar.
Add the orange rind to the creamed mixture.
Sift the flour and baking powder together.
Beat the eggs into the creamed mixture a tablespoon at a time, adding a little of the flour mixture at each addition.
Gently add the rest of the flour with a metal spoon. Do not overmix.
Add the cherries.
Stir in the milk.

Bake in a greased, lined 7 inch round tin or 1 lb loaf tin at 180°C for about 1 hour.


  • Substitute 10 oz sultanas for the cherries to make a sultana cake.
  • You can double the quantity and bake in a 10 inch round tin at 160°C for about 2 - 2¼ hours.

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