Raised Cherry Cake
1 cp milk
1 tbsp sugar
1 cake compressed yeast
2 tbsp milk (additional)
1 1/2 cps bread flour
1/3 cp shortening
1 cp sugar (additional)
1/2 tsp salt
1 1/3 cp draqined pitted cherries
6 cps sifted bread flour
thin white icing
1 - Scald the cp of milk; add the tbsp of sugar and the yeast cake dissolved in 2 tbsp milk.
2 - Beat in the flour; cover and let stand in a warm place about 2 hours; or until light and spongy.
3 - Cream together the shortening, cp of sugar, eggs and salt.
4 - Add to the sponge mixture; then beat in the cherries mixed with 6 cps bread flour.
5 - Transfer to an oiled dripping pan; and cover and let rise until double in size.
6 - Bake 45 minutes in a moderately hot oven, 350 to 375 degrees F.; and when cook cover with thin white icing.