Old Fashioned Cherry Cake Recipe for class 63
Equipment: 18cm round cake tin buttered and lined.
Preheat over to 180 deg Centigrade
200g glace cherries 175g Plain flour
175g block butter (at room temperature) 75g ground almonds
½ level teaspoon baking powder 1 dessertspoon milk
175g golden caster sugar A few drops of almond extract
3 large eggs, whisked lightly
Prepare the cherries – pat dry with kitchen paper and then slice each on into four. For the cake, cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked eggs a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture with a metal spoon. Toss two thirds of the cherries together with the ground almonds and carefully fold these into the cake mixture, adding one or two drops of almond extract and the milk.
Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle over the remaining third of the cherries and poke the just under the surface with a teaspoon. Bake the cake near the centre of the oven for 50 minutes, then cover with foil and continue cooking for a further 10 minutes or until the centre is springy to touch.