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The traditional tea - time cakes, with the delicious flavour of desiccated coconut.
- Sieve the flour.
- Cream the butter and sugar very well until light and creamy.
- Best the eggs well.
- Add a little of the egg mixture to the butter and beat well. Gradually go on adding eggs, beating all the time. If the mixture curdles, and a little flour, mix well and continue adding the egg mixture.
- Add the sieved flour and enough milk until it reaches a dropping consistency.
- Add the essence.
- Grease and dust 12 castle moulds. Fill upto three - quarters with the cake mixture.
- Bake the moulds in a hot oven at 400 f. For 20 minutes.
- Cool the cakes.
- Trim the bottoms of the cakes so that they stand firm and are of even height.
- Warm the jam and brush the cakes with the melted jam.
- Roll the cakes in desiccated coconut.
- Dip the cherries in jam, and put on top of the cakes.
- Shape angelica into leaves and stick them in the same manner as for cherries.
- Put the cakes in paper cups and serve.
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