Food For Thought Chocolate Cherry Cake

Press, Volume CIV, Issue 30823, 7 August 1965, Page 2

Food For Thought Chocolate Cherry Cake

(Bu ALAN TREMAtN)

This is an easy cake to make and a good standby recipe to have to vary according to the need of the moment You can make it for instance with 3oz sultanas, 2oz chopped citron peel and 3oz halved glace cherries, leaving out the chocolate, for an attractive light fruit cake. You Will Need: 2 eggs 4oz glace cherries Boz self-raising flour 4oz castor sugar 4oz chocolate 4oz butter Warm milk.

Method: Beat butter till softened, gradually beat in the sugar and continue beating until light and fluffy. Whisk eggs lightly and beat in a little at a time into the butter and sugar mixture Sift in the flour with enough warm milk to form a soft dropping consistency. Add chopped dark chocolate and cherries. Stir lightly but do not beat. Pour into a greased seven-inch round cake tin, smoothly lined with greaseproof paper. Bake in a moderate over (about 350 degrees)

for about 1} hours—or until dry in the middle when tested with a heated skewer. Turn carefully on to a wire tray. Dredge with castor sugar and keep for one week 'Without cutting.