Jan

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Cherry Cake

January 1, 2009 | Leave a Comment

Searching for a cake featuring glacé cherries and ground almond then why not try this. It is delicious with fresh coffee (or tea or any hot drink!) as a supper time treat. Can also be used as a dessert with custard or cream. Provides 8-12 slices.

Ingredients

FOR THE CAKE:

150g / 5oz S.R. flour
75g / 3oz plain flour
3 tbsp ground almonds
175g / 6oz glacé cherries
175g / 6oz butter, softened
175g / 6oz caster sugar
3 eggs, beaten

FOR THE TOPPING:
50g / 2oz glacé cherries, halved rinsed and dried
2 tbsp demerara sugar

Method

Preheat the oven to 180°C/350°F/ Gas Mark 4.

Grease and 18cm / 7in round loose-bottomed cake tin and line the base with a sheet of greased greaseproof paper.

Sift the flours together into a large mixing bowl and stir in the ground almonds and glacé cherries with a wooden spoon.

Cream the butter and sugar vigorously until the mixture turns pale and fluffy, then gradually beat in the eggs.

Fold in the flour mixture with a metal spoon.

Spoon the mixture into the prepared tin and level the surface.

To make the topping combine the cherries and sugar, then spoon over the top of the cake mixture.

Bake for 1 - 1¼ hours until well risen and skewer inserted into the centre comes out clean.

Leave to cool slightly in the tin for 10 minutes then turn out on a wire rack to cool completely.
 


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