English Tea Cake

This is served at high tea in England. It is a very highly prized recipe that was brought to the United States from Woldingham, England in 1936.

1 cup butter, softened
1 cup granulated sugar
2 eggs
2 scant cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white raisins or currants
12 maraschino cherries
1 tablespoon cherry juice
1 teaspoon vanilla extract

Preheat oven to 250 degrees F. Grease and flour a small tube pan.

Cream butter and sugar together; add eggs, beating thoroughly. Add vanilla extract and cherry juice. Fold in cherries and raisins. Pour into a prepared pan and bake 1 1/4 hours or until done, using a wooden pick to test.