It’s as easy as ABC…
A. Grease a 7-inch cake tin and line with greased greaseproof paper. Rinse cherries (see Quick Tip below). Cut each cherry in half. Sieve the flours and salt together twice then toss the cherries in a little of the flour. Cream butter, sugar and lemon rind together until the mixture is pale and creamy. Add beaten egg a little at a time, beating well after each addition and keeping the mixture stiff. Add a tablespoon of flour with last amount of egg. Fold in flour, cherries and ground almonds adding a little milk to make a fairly stiff dropping consistency; then stiff consistency will help cherries remain suspended evenly in cake while it is baking.
B. Turn mixture into prepared tin and bake in a moderate oven for about 1 hour and 20 minutes, or until a skewer inserted in centre of cake comes out clean.
C. Leave cake to cool in tin for 5 minutes then turn it out to a wire tray to finish cooling; remove paper. When cold, wrap in foil or store in an airtight tin.
Quick Tip
To remove the syrup from glacé cherries before using, put into a sieve and rinse under running water. Drain well and dry very throughly on absorbent kitchen paper.
© The Hamlyn Publishing Group LTD
Vintage Recipe Cards 
I think this is the same group that published the Marguerite Patten cards in Canada.
Yup. That’s them. The mailing address for the group is Middlesex, UK. But no where have they put dates on the cards. Looks like there were 8 groupings in the set. Fancy Cakes, Lamb and Pork, Salads and Snacks, Continental Favourites, Traditional Breads and Scones, Cold Sweets and Desserts, Main Meals to Cook Ahead, Family Favourite Cakes (the one I found).
Lamb and pork. Together. Finally. LOL.
That one doesn’t look half bad. I wouldn’t mind trying it once.