Mar

23

When searching for a cherry cake recipe why not try this tasty cake. With or without the added honey topping it goes well with a mug of fresh coffee and a good book. Makes a 20 cm (8 inch) square cake with about 12 Slices.

Ingredients:
225 ml (8 fl oz) thin honey
75 g (3 oz) butter
350 g (12 oz) plain wholemeal flour
pinch of salt
5 ml (1 tsp) ground mixed spice
5ml(1(sp) bicarbonate of soda
50 g (2 oz) glace cherries, halved
50 g (2 oz) chopped mixed peel
3 eggs
45 ml (3 tbsp) milk
grated rind of 1 large lemon
25 g (1 oz) flaked almonds
TO FINISH:
45 ml (3 tbsp) thin honey

Method:

Preheat oven to 170°C (325°F) Gas Mark 3

Grease and line a deep 20 cm (8 inch) square cake tin.

Put the honey in a saucepan, add the butter and heat gently, stirring, until smooth.

Sift the flour, salt, spice and bicarbonate of soda into a large bowl, stirring in any bran left in the sieve. Add the cherries and peel.

Beat the eggs and milk together and stir into the honey mixture with the lemon rind.

Pour the mixture gradually onto the dry ingredients, beating well after each addition, until well blended.

Turn the mixture into the prepared tin and sprinkle with the flaked almonds.

Bake for about 1½ hours, until the cake is firm to the touch and a skewer inserted in the centre comes out clean. If you want to add honey see Honey Option below.

Leave in the tin for a further 5 minutes, then turn out and place the cake the right way up on a wire rack. Allow to cool.

Do not remove the greaseproof lining paper until the cake is cold.

Honey Option:
Keeping the cake in the tin, prick the top all over with a skewer and spoon over the honey.

Leave in the tin for a further 5 minutes, then turn out and place the cake the right way up on a wire rack. Allow to cool.

Do not remove the greaseproof lining paper until the cake is cold.


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