Silver Spoon

Tried and tested

Cherry Cake

Recipe Submitted By: bakingmad

Savour the joys of fresh cherries and bake this cake to share!

Preparation Time 20 minutes
Baking Time 1 hour 10 minutes
Portions 10
Skill Level Easy
Average Rating 1 stars
 

Cherry Cake Ingredients

250 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
140 grams Butter
140 grams Ground Almonds
140 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
2 Free Range Eggs Large sized, beaten Free Range Eggs
125 ml Milk Milk
300 grams Fresh Cherries Stoned
25 grams Flaked Almonds
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This recipe uses

  • Self Raising White Flour (Allinson Nature Friendly)
  • Golden Caster Sugar (Billington's)
  • Free Range Eggs
  • Milk

How to make Cherry Cake

  • Click on the text to highlight the different stages as you go along,
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  1. Grease and base line a 20cm (8 in) round deep cake tin. Preheat the oven to 180°C/fan 170°C/Gas Mark 4. Put the flour into a mixing bowl and rub in the butter until crumbly. method tip
  2. Stir in the ground almonds and sugar, then add the eggs, milk and cherries. method tip
  3. Mix until combined, but don't over mix
  4. Spoon into the prepared tin and level the top of the cake. Scatter the flaked almonds over the top and bake for about 1 hour 10 minutes until the cake is golden and firm to the touch.
  5. Leave in the tin for 10 minutes then turn out onto a wire rack to cool.
  6. The cake can be frozen, well wrapped for up to 3 months.
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Reviews

Read all reviews (1) | Average rating: 1 stars

"Very dry and as a result not very pleasant."

Bakingmad: "Cakes may become dry if they are over baked. It might be worth investing in an oven thermometer to check the accuracy of your oven temperature. To improve moisture in your cake you can try placing a baking tin of water in the bottom of your oven to create steam whilst baking. Alternatively, to give your cake a twist and increase moisture, once baked, why not make small holes in the top and spoon a few spoonfuls of alcohol (perhaps a cherry liquer) or fruit juice over the cake to absorb. "

23-11-2012 | Author: Macarooner | 1 stars

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