Recipe: Candied Cherry Cake (1 tube cake or 2 loaves, Pillsbury, 1950's)

CANDIED CHERRY CAKE

3/4 cup nuts
3 cup flour
2 tsp. baking powder
1/2 cup candied cherries
1 tsp. grated lemon rind
1 cup butter or margarine, softened
1 cup sugar
5 unbeaten eggs
1 cup sweetened condensed milk
1 tsp. vanilla

Grease generously the bottoms and sides of two (9-by-5-by-3-inch) bread pans or one (10-inch) tube pan. Then cover with nuts. Set aside.

Sift together flour and baking powder. Set aside.

Combine candied cherries, lemon rind and 1/4 of the flour mixture. Then chop cherries very fine. Set aside.

Cream butter; gradually add sugar, creaming well. Add eggs, one at a time, beating well after each. Set aside.

Combine condensed milk and vanilla. Add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly with electric mixer at low speed.

Stir in chopped cherry mixture. Turn batter into the prepared pan.

Bake in moderate oven (350 degrees F) 50-60 minutes for two bread pans, or 65-75 minutes for tube pan. Cool in pan 15 minutes, then turn out on rack to cool thoroughly.

Source: Pillsbury Prize Winning Cookbook, 1955