1/2 lb. green candied cherries
1/2 lb. red candied cherries
1/2 lb. butter
1/2 tsp. baking powder
1 c. sugar
1/2 tsp. salt
4 eggs
2 1/4 c. flour (1/4 c. for dusting)

Cream butter and sugar well. Add eggs one at a time. Continue beating; add dry ingredients (sifted 3 times). Add halved cherries dusted in the 1/4 cup flour.

Bake in a well-greased and floured angel tin for 1 3/4 hours at 300 degrees. Best if baked 7-10 days before needed. Slice thinly.