Moist cherry cake recipe from glammanana |
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Ingredients150g (5oz) glace cherries225g (8oz) self-raising flour 50g (2oz) ground almonds 1 1/2 level tsp baking powder 200g (7oz) softened butter 200g (7oz)caster sugar 4 large eggs |
Handy HintThis lovely light cake is ideal after the rich pickings of Xmas fare, and goes down well with a nice afternoon tea. You can use a square tin to make cherry fingers which are very easy for little ones to manage. |
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Method1. Preheat oven to 160C/fan 140/gas mark 32. Lightly grease an 18cm (7in) deep round cake tin and line base with parchment. 3. Cut each cherry into quarters and wash to remove excess syrup, dry well on kitchen paper. 4. Measure all the remaining ingredients into a large bowl and beat well for about 1 minute. 5. Carefully fold in the cherries, turn the mixture into the tin and bake for 1-1 1/2 hrs until the cake is well risen, golden and firm to the touch (check with a skewer and it should come out clean when done.) Leave to cool for 10 mins, then turn out on wire rack and leave to cool completely. |
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