Cherry Cake Recipe |
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You will need..... 8 oz. glace cherries 3 oz. self-raising flour 3 oz. plain flour pinch salt 6 oz. butter Preparation Time 6 oz. castor sugar 15 minutes finely grated rind of 1 lemon 3 eggs, beaten
Cooking Time 3
oz. ground almonds
1 hour 20 minutes little milk if necessary
Oven setting
350ºF; Gas Mark 4
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 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; the stiff
consistency will help cherries to remain suspended evenly in cake while
it is baking. Turn mixture
into prepared tin and bake in a moderate oven for about 1 hour 20
minutes, or until a skewer inserted in centre of cake comes out clean. Leave cake
to cool in tin for 5 minutes then turn it out on 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 glace cherries before using, put into a sieve and
rinse under running water. Drain well and dry very thoroughly on
absorbent kitchen paper.
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