Cherry Cake

From the Woman's Own Book of the Home, 1932

1/2 lb flour
4 oz butter
4 oz castor sugar
3 oz glace cherries
3 eggs
1/2 tsp baking powder
grated rind of one lemon
little milk

Cream the butter and sugar well together, sift in the flour and add the eggs alternately, beating well between each addition, add the cherries cut in quarters, grated lemon rind, milk and lastly the baking powder. Put the mixture in a tin lined with buttered paper and bake in a moderate oven for 1 1/4 hours.

I've been wishing for an old-fashioned cherry cake – they used to be called Cherry Genoa cakes. Marks and Spencers version just isn't right. Perhaps I'll try this one. Or go to Genoa.