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Helen's Banana Bread
350°
Helens Banana Bread 55-60 min
1/4 cup shortening 2/3 cup mashed banana
3/4 cup sugar 2 cups sifted flour
1 egg 1/2 tsp baking powder
1/2 tsp. soda 1/4 tsp salt
3 tablespoon buttermilk 1/2 cup chopped nuts
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# Helen's Banana Bread
## Ingredients
- 1/4 cup shortening
- 3/4 cup sugar
- 1 egg
- 1/2 tsp baking soda
- 3 Tbsp buttermilk
- 2/3 cup mashed banana (~1 1/2 - 2 bananas)
- 2 cups sifted flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F.
2. Cream shortening and sugar together.
3. Beat in egg.
4. Dissolve baking soda in buttermilk and add to creamed mixture.
5. Stir in mashed banana.
6. Sift together flour, baking powder, and salt; add to wet mixture and mix until combined.
7. Fold in chopped nuts.
8. Pour into a greased loaf pan and bake at 350°F for 55–60 minutes. -
Hello Dolly Cookies
Hello Dolly Cookies
1/2 cup butter
1 3 1/2 oz. can flaked cocoanut
1 1/2 cups graham cracker crumbs
1 cup pecans - chopped
1 6 oz. package semi-sweet choc. pieces
1 large can sweetened condensed milk
Preheat oven 350. Grease 8 inch square
pans. In mixing bowl mix butter
with crumbs. Press into bottom
Back:
of pan. Spread condensed milk
over crumbs. Top with cocoanut
and then with nuts. Sprinkle
chocolate pieces on top.
Bake 40 mins.
Cool in pan and cut in
squares.
Jan. 1970
---
# Hello Dolly Cookies
## Ingredients
- 1/2 cup butter
- 1 (3 1/2 oz.) can flaked coconut
- 1 1/2 cups graham cracker crumbs
- 1 cup pecans, chopped
- 1 (6 oz.) package semi-sweet chocolate pieces
- 1 large can sweetened condensed milk
## Instructions
1. Preheat oven to 350°F.
2. Grease 8-inch square pan.
3. In mixing bowl, mix butter with graham cracker crumbs.
4. Press crumb mixture into bottom of pan.
5. Spread condensed milk over crumbs.
6. Top with coconut and then with nuts.
7. Sprinkle chocolate pieces on top.
8. Bake 40 minutes.
9. Cool in pan and cut in squares. -
Hermits
Hermits
1 ½ cup sugar
2/3 cup shortning cream
together
2 eggs
1 cup of choppted raisins
1 teaspoon soda
little salt dissolved
in 3 tablespoons of milk
all kinds of spice.
Hermits.
1 cup sugar
2/3 cup shortning cream
together x
1 egg.
¾ cup of sour milk
1/3 cups chopped raisins
Back:
Mrs. Jorko
Custom House and Post Office, Rockland, Me.
1 teaspoon soda
1 teaspoon nutmeg
.. cinnamon
" cloves
little salt.
Hermits.
2 cups sugar.
1 cup butter or lard or half
and half and cream togeth
1 cup raisins, 1 cups currants
chopped 2 eggs 1 half cup
of sour milk, salt, teaspoon
soda teaspoon cloves, nutmeg
cinnamon, flour to roll sti
---
# Hermits (Three Versions)
## Version 1 — Drop Hermits (Inferred)
### Ingredients
- 1 1/2 cups sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup raisins, chopped
- 1 tsp baking soda
- Pinch salt dissolved in 3 Tbsp milk
- Spices to taste (see Editor's Notes)
- 2–2 1/2 cups flour (see Editor's Notes)
### Instructions
1. Cream sugar and shortening together until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in chopped raisins.
4. Dissolve baking soda and salt in 3 Tbsp milk; add to mixture.
5. Add spices and flour gradually until a soft drop cookie dough forms.
6. Drop by spoonfuls onto a greased baking sheet.
7. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
8. Cool on pan for a few minutes before removing.
---
## Version 2 — Sour Milk Drop Hermits (Inferred)
*(Incomplete — see Editor's Notes)*
### Ingredients
- 1 cup sugar
- 2/3 cup shortening
- 1 egg
- 3/4 cup sour milk
- 1/3 cup raisins, chopped
- Spices to taste (see Editor's Notes)
- Flour to make a soft drop dough (approximately 2 cups — see Editor's Notes)
### Instructions
1. Cream sugar and shortening together until light and fluffy.
2. Beat in egg.
3. Stir in sour milk and chopped raisins.
4. Add spices and flour gradually until a soft drop cookie dough forms.
5. Drop by spoonfuls onto a greased baking sheet.
6. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
7. Cool on pan for a few minutes before removing.
---
## Version 3 — Rolled Hermits (Traditional) (Inferred)
### Ingredients
- 2 cups sugar
- 1 cup butter, lard, or half butter and half lard
- 1 cup raisins
- 1 cup currants, chopped
- 2 eggs
- 1/2 cup sour milk
- Pinch salt
- 1 tsp baking soda
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- Flour to roll stiff (approximately 4–5 cups — see Editor's Notes)
### Instructions
1. Cream sugar and butter or lard together until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in raisins, currants, and sour milk.
4. Add salt, baking soda, cloves, nutmeg, and cinnamon; mix well.
5. Add flour gradually until dough is stiff enough to roll without sticking.
6. On a floured board, roll dough to approximately ¼" thickness.
7. Cut into rectangles or squares.
8. Place on a greased baking sheet.
9. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
---
## Editor's Notes
**What are Hermits?**
Hermits are a classic American spiced drop or rolled cookie dating to at least the 1870s, particularly associated with New England. Dense, chewy, and heavily spiced with dried fruit, they were prized for keeping well in a tin for several weeks — a practical virtue for farmhouse baking.
**Baking instructions missing from all versions:**
All three versions end at the mixing stage; baking was assumed knowledge. Baking details inferred from standard period Hermit recipes.
**"All kinds of spice" (Version 1):**
Deliberately vague — Version 3 gives the likely intended blend: cloves, nutmeg, and cinnamon. Recommended starting point: 1/2–1 tsp each. Allspice and ginger are also period-appropriate additions.
**Flour missing from Versions 1 and 2:**
Neither version specifies flour quantity. Estimated from fat/sugar/egg ratios: approximately 2–2 1/2 cups for Versions 1 and 2 (drop cookies); approximately 4–5 cups for Version 3 (rolled cookie).
**Version 2 is a fragment:**
Original card instructions end after "Cream sugar and shortening together" — all subsequent steps inferred from Versions 1 and 3. Spices and flour entirely absent from original. Flag as significantly incomplete.
**"Sour milk" (Versions 2 and 3):**
Period term for naturally soured whole milk, similar to buttermilk. Modern substitution: add 1 Tbsp white vinegar or lemon juice per cup of whole milk and let stand 5 minutes.
**Version 3 has duplicate nutmeg:**
Original card lists nutmeg twice (likely a transcription error on the card itself). One tsp nutmeg intended.
**Drop vs. rolled:**
Versions 1 and 2 are soft drop cookies; Version 3 is the older, more traditional rolled-and-cut style. The three versions together suggest the recipe evolved in this household from rolled to drop over time, or reflect different sources.
**Three versions on one card:**
Unusual and archivally significant — suggests the contributor was actively comparing or consolidating recipes rather than copying a single trusted source. -
High Fiber Bran Muffin Recipe
High Fiber Bran Muffin Recipe!
High Fiber Bran Muffin Recipe
It's our family favorite!
2 cups whole-wheat flour
1 1/2 cups oat bran
1 1/2 cups raw bran
2 cups milk, or rice/soya milk
1/2 cup canola oil
1/2 cup honey
1/2 cup Sucanat, or dark brown sugar
3 eggs, slightly beaten
1 tbsp. baking powder
1 tsp. sea salt
2 medium apples, shredded
1 cup carrot pulp (from juice machine), or 3 carrots finely shredded
2 bananas, mashed
1 tsp. cinnamon
1 cup pecans or walnuts, chopped fine (optional)
1 cup raisins (optional)
Preheat oven to 375 degrees. Beat oil, Sucanat, honey, carrot pulp, mashed bananas, shredded apples,
eggs and milk together.
Add the wheat and oat bran and let sit 10 minutes. Pre-mix the dry ingredients and fold into the bran
mixture until just mixed (don't overmix). Add the pecans and raisins.
Fill muffin tins with mixture (don't overfill) and bake for approx. 20 minutes.
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# High Fiber Bran Muffin Recipe
## Ingredients
- 2 cups whole-wheat flour
- 1 1/2 cups oat bran
- 1 1/2 cups raw bran
- 2 cups milk, or rice/soya milk
- 1/2 cup canola oil
- 1/2 cup honey
- 1/2 cup Sucanat, or dark brown sugar
- 3 eggs, slightly beaten
- 1 Tbsp baking powder
- 1 tsp sea salt
- 2 medium apples, shredded
- 1 cup carrot pulp (from juice machine), or 3 carrots finely shredded
- 2 bananas, mashed
- 1 tsp cinnamon
- 1 cup pecans or walnuts, chopped fine (optional)
- 1 cup raisins (optional)
## Instructions
1. Preheat oven to 375 degrees.
2. Beat oil, Sucanat, honey, carrot pulp, mashed bananas, shredded apples, eggs and milk together.
3. Add the wheat and oat bran and let sit 10 minutes.
4. Pre-mix the dry ingredients and fold into the bran mixture until just mixed (don't overmix).
5. Add the pecans and raisins.
6. Fill muffin tins with mixture (don't overfill) and bake for approx. 20 minutes. -
High Protein Cole Slaw
High Protein Cole Slaw
12 grams usable protein in each serving.
2 cups cabbage, shredded
1 cup carrot, grated
1/2 cup apples, diced
1/2 cup raisins
1/2 cup roasted peanuts
2/3 cup sunflower seeds
Dressing:
1/2 banana, mashed
1/3 cup buttermilk or yogurt
1/2 cup ricotta cheese
1/4 cup apple juice
Blend dressing ingredients by hand or in blender. Com-
bine with other ingredients and chill well before serv-
ing.
Back:
Reflections
n our vantage point it is easy to condemn the
risees for their unwillingness to hear Jesus.
Israel was always deaf to her prophets. We,
often refuse to hear the prophets in our midst.
y are too unsettling, too troublesome and too
dent to be taken seriously.
eat and weeds must always grow together. Not
n churches are exempt from this eternal rule.
all who use the name of Christian promote the
gdom of God. Those do who care for the poor,
sick, the powerless, th[e...]
13:31-32 T[...]
In spite of [...]
imperceptibl[...]
do not unde[...]
13:33-43 C[...]
Matthew [...]
mustard see[...]
parables. Ve[...]
13:44-46 T[...]
In two sim[...]
dom is so gre[...]
one has disc[...]
from it.
---
# High Protein Cole Slaw
*12 grams usable protein in each serving.*
## Ingredients
- 2 cups cabbage, shredded
- 1 cup carrot, grated
- 1/2 cup apples, diced
- 1/2 cup raisins
- 1/2 cup roasted peanuts
- 2/3 cup sunflower seeds
## Dressing
- 1/2 banana, mashed
- 1/3 cup buttermilk or yogurt
- 1/2 cup ricotta cheese
- 1/4 cup apple juice
## Instructions
1. Blend dressing ingredients by hand or in blender.
2. Combine with other ingredients and chill well before serving. -
Hildegards Tea / Hildegards Tea (Powdered Mix)
"Hildegards Tea" Martha
2 cups Tang
1/2 cup Nestea
2 small or 1 large pkg.
Wyler Lemonade
1/2 tsp. cinnamon
1/2 tsp. cloves
optional - 1/2 cup sugar
Shake up - 1 1/2 - more
tsp. to cup of boiling water.
Back:
another recipe.
1 C. Tang
1/2 C. instant tea
1 C. sugar
1 small pkg. lemonade
1/2 tsp nutmeg or cinnamon mix
1 tsp cloves.
mix altogether. makes a
powdered mixture. Store in
a jar or plastic container.
Use 1 to 2 tsp to a cup of
water. Works well for either
hot or cold drinks.
---
# "Hildegards Tea"
*From Martha*
## Ingredients
- 2 cups Tang
- 1/2 cup Nestea
- 2 small or 1 large pkg. Wyler Lemonade
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- Optional: 1/2 cup sugar
## Instructions
1. Shake up all ingredients together.
2. Use 1 1/2 or more tsp to a cup of boiling water.
## Another Recipe
### Ingredients
- 1 cup Tang
- 1/2 cup instant tea
- 1 cup sugar
- 1 small pkg. lemonade
- 1/2 tsp nutmeg or cinnamon
- 1 tsp cloves
## Instructions
1. Mix all ingredients together. Makes a powdered mixture.
2. Store in a jar or plastic container.
3. Use 1 to 2 tsp to a cup of water.
4. Works well for either hot or cold drinks. -
Hobo Hotdish
Hobo Hotdish
2 cans vegetable soup
2 lbs ground beef
1 can tomato soup
1 onion
1 16 oz. pkg medium squiggly noodles
Brown meat & onions. Add soups
and water & heat. Add uncooked
noodles to mixture and cook
until noodles
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# Hobo Hotdish
## Ingredients
- 2 cans vegetable soup
- 2 lbs ground beef
- 1 can tomato soup
- 1 onion
- 1 (16 oz) pkg medium squiggly noodles
- Water
## Instructions
1. Brown meat and onions.
2. Add soups and water and heat.
3. Add uncooked noodles to mixture and cook until noodles are done. -
Holiday Chocolate Butter Cookies
HOLIDAY CHOCOLATE BUTTER COOKIES
LAND O LAKES"
½ cup sugar 1 tsp. almond extract
3/4 c. butter, softened 1½ c. all-purpos
flour
1 egg yolk ¼ c. unsweetened cocoa
Heat oven to 375 degrees. In large bowl, com-
bine all ingredients except flour and cocoa.
Beat at medium speed until light and fluffy (2-3
minutes. Gradually add flour and cocoa until
well mixed (2-3 min.). Shape rounded teaspoon-
fuls as desired (1" balls, 2"-3" longs, balls
flattened, balls with indentations, etc,) or
use cookie press. Place 1" apart on cookie
sheets. Bake 7-9 min. or until set. Cool.
Card 1 Back:
Decorate with melted chocolate chips, melted
almond bark, nuts, colored sugars, candied
fruit, candies, maraschino cherries, etc.
YIELD: 3 dozen.
---
# Holiday Chocolate Butter Cookies
*Recipe by Land O Lakes*
*Yields 3 dozen*
## Ingredients
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 egg yolk
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
### For Decoration (optional)
- Melted chocolate chips
- Melted almond bark
- Nuts
- Colored sugars
- Candied fruit
- Candies
- Maraschino cherries
## Instructions
1. Heat oven to 375°F.
2. In a large bowl, combine all ingredients except flour and cocoa.
3. Beat at medium speed until light and fluffy, 2–3 minutes.
4. Gradually add flour and cocoa until well mixed, 2–3 minutes.
5. Shape rounded teaspoonfuls as desired — 1" balls, 2"–3" logs, balls flattened, balls with indentations, etc. — or use a cookie press.
6. Place 1" apart on cookie sheets.
7. Bake 7–9 minutes or until set.
8. Cool.
9. Decorate as desired with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. -
Holiday Confetti Bread
Holiday Confetti Bread
2½ c. flour 1/3 c. raisins
4 tsp. baking powder ½ c. shortening
3/4 tsp. salt 3/4 c. sugar
3/4 C. Brazil nuts 3 eggs
1½ c. mixed diced candied fruits ½ c. mashed banana
½ c. orange juice
Mix & sift flour baking powder & salt. Stir in
chopped nuts, candied fruits & raisins. Cream shortening
add sugar; beat until light & fluffy. Add eggs, one at
a time, beating after each add. Combine mashed banana
Back:
& orange juice; add to creamed mixture alternately
with flour mixture, beginning & ending with dry
ingredients. Turn into waxed-paper-lined & greased
9" x 5" x 3" loaf pan. Bake in moderate oven (350°)
1 hr. Let bread cool in pan half a hour before
turning out on cake rack.
---
# Holiday Confetti Bread
## Ingredients
- 2 1/2 cups flour
- 4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup Brazil nuts, chopped
- 1 1/2 cups mixed diced candied fruits
- 1/3 cup raisins
- 1/2 cup shortening
- 3/4 cup sugar
- 3 eggs
- 1/2 cup mashed banana
- 1/2 cup orange juice
## Instructions
1. Mix and sift flour, baking powder, and salt.
2. Stir in chopped nuts, candied fruits, and raisins.
3. Cream shortening; add sugar and beat until light and fluffy.
4. Add eggs one at a time, beating after each addition.
5. Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients.
6. Turn into a waxed-paper-lined and greased 9" x 5" x 3" loaf pan.
7. Bake in a moderate oven (350°) for 1 hour.
8. Let bread cool in pan half an hour before turning out on a cake rack. -
Holiday Fruit Cake (Dark)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Dark)
20 Oz. Kresge Extra
Fancy Mix 4 Oz. Pecan Meats 1 tsp. Salt
1/4 Cup Sifted Flour 1 tsp. Baking Powder
8 Oz. Candied Cherries 1 Cup Shortening 1 tsp. All Spice
6 Oz. Pitted Dates 1/2 Cup Sugar 1/2 tsp. Nutmeg
4 Oz. Raisins 1/2 Cup Honey 1/2 tsp. Cloves
4 Oz. Walnut Meats 5 well beaten Eggs 1/4 Cup Orange or
1 1/2 Cups Sifted Flour Grape Juice
Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.
Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second
amount of Flour with dry ingredients and add alternately with fruit juice to creamed
mixture. Beat thoroughly. Pour batter over floured fruits and mix well.
Line two greased 3 1/2x7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake in slow oven
(250°) approx. 3 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 5 pounds.
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# Holiday Fruit Cake (Dark)
## Ingredients
- 20 oz Kresge Extra Fancy Mix
- 8 oz candied cherries
- 6 oz pitted dates
- 4 oz raisins
- 4 oz walnut meats
- 4 oz pecan meats
- 1/4 cup sifted flour (for dredging)
- 1 cup shortening
- 1/2 cup sugar
- 1/2 cup honey
- 5 well beaten eggs
- 1 1/2 cups sifted flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 cup orange or grape juice
## Instructions
1. Halve cherries, nut meats, and dates. Dredge fruits and nuts in 1/4 cup of flour.
2. Cream shortening and sugar; add honey and eggs and beat well.
3. Sift the second amount of flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly.
4. Pour batter over floured fruits and mix well.
5. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
6. Pour batter into pans — do not flatten.
7. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
8. Bake in a slow oven (250°F) approximately 3 hours.
9. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
10. Store in a covered container in a cool place. This recipe makes about 5 pounds. -
Holiday Fruit Cake (Light)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Light)
2/3 Cup Butter or 1/4 Cup Honey 2 Lb. Kresge Extra
Shortening 2 Cups Sifted Flour Fancy Mix
2/3 Cup Granulated 1/2 tsp. Salt 1 Cup Raisins
Sugar 1/2 tsp. Nutmeg 1/2 Cup Pecans or
2 Eggs—beaten 1 tsp. Baking Powder Almonds
1 Cup Water or Fruit 2 tsp. Cinnamon 1 Cup Sifted Flour
Juice 1/2 tsp. Baking Soda
Cream Butter and Sugar well. Add Eggs and mix together. Add Water (or Fruit
Juice) and Honey, mixing well. Sift dry ingredients and add to above. Mix well.
Mix one cup of sifted Flour with the Fruit and Nuts and add to batter.
Line two greased 3 1/2 x 7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake at 275° Fahren-
heit for 1 1/2 to 2 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 4 1/2 pounds.
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# Holiday Fruit Cake (Light)
## Ingredients
- 2/3 cup butter or shortening
- 2/3 cup granulated sugar
- 2 eggs, beaten
- 1 cup water or fruit juice
- 1/4 cup honey
- 2 cups sifted flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2 lb Kresge Extra Fancy Mix
- 1 cup raisins
- 1/2 cup pecans or almonds
- 1 cup sifted flour (for coating fruit and nuts)
## Instructions
1. Cream butter and sugar well.
2. Add eggs and mix together.
3. Add water (or fruit juice) and honey, mixing well.
4. Sift dry ingredients (2 cups flour, salt, nutmeg, baking powder, cinnamon, baking soda) and add to above. Mix well.
5. Mix the 1 cup of sifted flour with the fruit and nuts and add to batter.
6. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
7. Pour batter into pans — do not flatten.
8. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
9. Bake at 275°F for 1 1/2 to 2 hours.
10. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
11. Store in a covered container in a cool place. -
Holiday Pound Cake
Holiday Pound Cake
2 cups butter 9 large eggs
2¼ cups sugar 1 cup chopped candied
1 tablespoon vanilla green cherries
1 teaspoon grated lemon 1 cup finely chopped
rind pecans
1 cup chopped candied 4½ cups sifted flour
red cherries 1½ teaspoons salt
Cream butter and add sugar gradually. Blend in
vanilla and lemon rind. Add eggs, one at a time,
beating thoroughly. Toss cherries and nuts with 1 cup
of flour. Sift remaining flour with salt and gradually
fold into batter. Fold in cherries and nuts. Bake in
10-inch tube pan, buttered and lined with waxed pa-
per, at 325 degrees for 1 hour and 45 minutes. Cool.
Cake will keep several weeks if stored in tightly cov-
ered container.
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# Holiday Pound Cake
## Ingredients
- 2 cups butter
- 2 1/4 cups sugar
- 1 Tbsp vanilla
- 1 tsp grated lemon rind
- 1 cup chopped candied red cherries
- 9 large eggs
- 1 cup chopped candied green cherries
- 1 cup finely chopped pecans
- 4 1/2 cups sifted flour
- 1 1/2 tsp salt
## Instructions
1. Cream butter and add sugar gradually.
2. Blend in vanilla and lemon rind.
3. Add eggs one at a time, beating thoroughly after each addition.
4. Toss cherries and nuts with 1 cup of the flour.
5. Sift remaining flour with salt and gradually fold into batter.
6. Fold in the floured cherries and nuts.
7. Pour batter into a 10-inch tube pan, buttered and lined with waxed paper.
8. Bake at 325°F for 1 hour and 45 minutes.
9. Cool completely before storing.
> Cake will keep several weeks if stored in a tightly covered container.