English Tea Cake
This is served at high tea in England.
It is a very highly prized recipe that was brought to the United States from Woldingham, England in 1936.
1 cup butter, softened
1 cup granulated sugar
2 eggs
2 scant cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white raisins or currants
12 maraschino cherries
1 tablespoon cherry juice
1 teaspoon vanilla extract
Preheat oven to 250 degrees F.
Grease and flour a small tube pan.
Cream butter and sugar together; add eggs, beating thoroughly. Add vanilla extract and cherry juice.
Fold in cherries and raisins. Pour into a prepared pan and bake 1 1/4 hours or until done, using a wooden pick to test.
