61. Sour Cherry Cake (KUCHEN DE GUINDAS) Back

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• 1/2 cup butter or margarine
• 1 cup of confectioner’s sugar
• 1 cup sled-rising flour
• 3 eggs
• Grated rind of 1 lemon
• 1 tbsp vanilla
• 2 tbsps milk
• 1 cup pitted black cherries
• 1/2 cup sliced and stoned apricots or peaches

Cream the butter with the sugar.

Sift the flour and add the tree eggs alternately with the flour. Add the rind, vanilla and milk.

Mix well and pour into a 9 in. well-grease cake tin. Bake at 325ºF for half an hour. Press the fruit on the top, sprinkle with sugar.

Bake for 15 minutes more, then put the oven up to 375ºF for another 15 minutes until the fruit is browned. If you put the fruit on the cake at the start of baking it sinks down into the batter.