**RECIPE** Cherry Cake Ingredients : 225g (8oz) Butter 225g (8oz) Caster Sugar 225g (8oz) Self Raising Flour (sifted) 4 Free Range Eggs (lightly beaten) 225g (8oz) Glacé Cherries. Method: Before you start put the oven on180ºC (160ºC Fan Oven / 350 F / Gas Mark 4). Grease and line the base and sides of an 8” tin. Wash the cherries thoroughly removing the sticky covering. Dry and quarter them before coating them with some of the measured flour. Beat the butter and sugar together until you have a pale fluffy mixture. Add the eggs a little a time and beat well. Fold in the flour and finally the prepared cherries. If the mixture looks a little dry, fold in a tablespoon of milk as well. Now put the cake mixture into the tin, levelling off the top. Sprinkle with 2 tablespoons demerara sugar and cook for 1-1½ hours until springy to the touch. If it looks as if it’s browning too much, cover with foil. Cool on a wire rack. Store in an airtight container. Enjoy! Like It! Make It! CakeBaker x
Posted on: Tue, 09 Sep 2014 18:57:46 +0000
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