Cherry Cake
The ultimate cherry cake! This is my grandmother's recipe and has a lovely buttery, cherry taste.
Servings: 12 slices
Ingredients
- 200 g glacé cherries, save 3 or 4 for the top if desired.
- 225 g self-raising flour
- 160 g butter, at room temperature
- 160 g caster sugar
- 3 large eggs
- 25 g ground almonds
- 1 teaspoon vanilla extract (5ml)
Instructions
Preparation:
- Set the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Grease a 2lb loaf tin with butter or use a paper liner
- Halve the cherries, then wash in warm water and dry. This will remove the syrup and stop them sinking too much. Quarter them if you want a better distribution. If you're short of time, don't bother to wash. The cherries may sink but the cake will still taste fabulous200 g glacé cherries,
For the cake:
- Put all the ingredients except the cherries into a large bowl and mix well with a mixer or in a food processor.225 g self-raising flour, 160 g butter,, 160 g caster sugar, 3 large eggs, 25 g ground almonds, 1 teaspoon vanilla extract
- Add the cherries and fold in with a large spoon until they are evenly distributed through the mixture.200 g glacé cherries,
- Put the cake mixture into the prepared tin and make a slight dip along the centre to stop it peaking when cooked
- Put a few extra cherries on top and dredge with castor sugar
- Cook for 45-60 minutes until well risen and golden and a skewer comes out clean
- Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
Notes
As with all cakes, the actual cooking time depends on your oven so check the cake after 45 minutes with a skewer or cake thermometer.
Storage
The cake will keep for a week in an airtight tin or plastic box, or longer if kept in the fridge. It freezes well for a couple of months