I love baking and I hope to one day pursue it as a career as well as a passion. I have made many different varieties of cakes in the past and this one always goes down a storm with my parents so I thought I would share the recipe with you so your loved ones can enjoy the cake as well. P.S I don’t actually eat cake.
200g/70oz of Glacé Cherries
225g/8oz Self-raising flour
175g/6oz softened butter or margarine + extra for greasing
175/6oz Caster Sugar/Granulated sugar
3 large free range eggs
1 lemon finely zest
50g/1 3/4oz ground almonds
I chose not to include these ingredients and I never have. It’s up to you.
Other branded products are available.
Preheat your oven to 180C/Gas mark 4. Grease a round size cake tin with the additional butter/margarine. If you want to you can use a bundt tin or a loaf tin again it’s really up to you.
Once this is done slice the cherries into quarters or half dependent on the cherries size. Make sure you leave some aside for decorating the cake later on. When this is completed put the cherries into a bowl and take a handful of flour and place it over the cherries. Make sure the cherries are well covered in flour as this avoids them sinking during the baking process. A handy tip I do is place some tin foil over the top of the bowl and give the cherries a good shake. That way you are guaranteed that the cherries are properly covered in flour. When the cherries are ready place them to one side. We will need them later on.
There are two methods of making the cake mix. One place all the ingredients into a bowl and mix throughly. If you are pressed for time then this is the best way to make a cake. The other method is to mix the sugar and butter until creamy. Then add the eggs one by one with the flour and mix throughly until the mixture is a creamy and mixed.
If you have chosen to use lemon zest and almonds place them in after this method and mix throughly.
When the mixture is mixed. Pour the floured covered cherries into the bowl and fold them in. I recommend doing this with a wooden spoon as a beater can be too aggressive on the mixture and can destroy the delicate cherries.
When all the cherries have been folded in then pour the mixture into your designated baking tin. Pop in the oven for 35-40 minutes or until a skewer comes out clean.
Let the cake cool for 10-15 minutes before removing onto a cooling rack. You can eat the cake like that or you can choose to add icing.
To make the icing
Mix 150g of icing sugar with lemon juice/water, until the mixture is thick but not runny. If the mixture is running add 25g more of icing sugar and this should sort the problem out. Pour the icing over the cake and place the remainder of the cherries on top for decoration.
Let the icing settle an enjoy. I know my parents will.
(Hope you enjoyed this recipe. I hope to post other recipes in the near future but they will probably recipes from the past. Thanks for Mary Berry for giving me the base of this recipe.)